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Mascarpone raspberry trifle terrine


Mascarpone raspberry trifle terrine Recipe

Ingredients:
  • 2 gelatine sheets
  • 300g raspberries , fresh or frozen and defrosted
  • 600ml double cream , at room temperature
  • 200g tub mascarpone
  • vanilla pod , seeds reserved
  • 75g icing sugar , sieved
  • 150ml dry sherry
  • 12 sponge fingers
  • toasted flaked almond , to decorate
  • edible silver balls , to decorate
Directions:
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