A perfect Sunday dessert. Sherry-soaked raspberries are layered with sherry-soaked sponge fingers and a gorgeous vanilla pastry cream. The top is garnished with macaroons for a final touch. Make any time of year, as you can use frozen raspberries for this trifle as well.
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.