Ingredients
Deposit 20g of Topfil Raspberry Seeds 50% into the base of a verrine, top with four pieces of pink cake then sprinkle over 3g of Strawberry Smoobees. Top the cake with a 30g rosette of pistachio custard cream and a pinch of slivered pistachios.
This delightful dessert combines the best of both worlds: the light, fluffy layers of a Victoria Sponge cake and the fruity, creamy goodness of a traditional trifle. It’s a celebration of British flavours, perfect for any occasion!
