Take 4 glasses and put 2 tablespoons of custard sauce
on the bottom of each glass. Next, distribute 1/2 of the biscuit crumbs
over the glasses, then 1 tablespoon raspberry sauce on top of each.
Add 1/2 of the remaining custard sauce. Distribute the remaining biscuits,
followed by the remaining raspberry sauce and the remaining custard
sauce. Allow this to cool down completely and top off with fresh raspberries.
This recipe is a bit like Dutch
trifle. Usually I
replace crumbled rusks (beschuiten) with breadcrumbs without thinking,
but in this recipe, that won't work.
The recipe was inspired by a Dutch grandmother of