Preparation time: 15 minutes Cooking time: None Serves: 4 Cost per portion: £1.77 200ml/7fl oz Rubicon watermelon juice drink 4 tbsp Marsalaor sweet sherry 12 sponge fingers 200g/7oz strawberries, sliced 200g/7oz watermelon, peeled, deseeded and chopped 200g/7oz raspberries Topping: 250g pot mascarpone cheese 4 tbsp Rubicon watermelon drink Mint leaves, to decorate
1. Mix the Rubicon watermelon juice drink with the Marsalaor sherry in a shallow dish. Line up 4 serving glasses. One by one, dip the sponge fingers into the liquid, soaking them for a few seconds and then put them into the glasses, breaking them to fit. Pour any remaining liquid into the glasses 2. Reserve some of the strawberry slices and watermelon for decoration. Mix the remainder with the raspberries and then share them between the serving dishes 3.For the topping, beat the mascarpone cheese with a wooden spoon until softened then mix in the Rubicon watermelon juice drink, stirring until smooth. Spoon onto the trifles and chill until required. Serve, decorated with the reserved fruit and mint leaves Cook’s tip Use different fruits if you like, such as blueberries and mango instead of the strawberries and raspberries. Recipe from Rubicon