Summer berry trifle: Food24: Recipes

Summer berry trifle

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Ingredients

80

g

raspberry jelly
1

sponge cake
80

ml

raspberry jam
125

ml

sherry or orange juice
250

g

strawberries, hulled and chopped
400

g

raspberries
CUSTARD CREAM
500

ml

milk
5

ml

vanilla essence
65

ml

castor sugar
65

ml

custard powder
300

ml

cream, lightly whipped

Method

1. Make jelly according to instructions on packet; chill until set. Chop roughly. 2. Cut sponge in two layers and spread half with jam, sandwich together and cut into small cubes. Put in a bowl, sprinkle with sherry or orange juice and set aside. 3. CUSTARD CREAM: Heat the milk with vanilla essence in a saucepan until just starting to bubble. 4. Mix custard powder with a little cold milk until smooth; whisk in the hot milk. Return to saucepan and cook over medium low heat, whisk until thickened and smooth. Cook for another minute, then cover and cool. Fold in the cream. 5. Pour a little custard cream into the base of a 1,5 litre glass serving bowl and layer with cake, mixed berries and jelly. Repeat the layers. Spread a thick layer of custard cream on top and chill for 2 hours or overnight. 6. Top with swirls of extra whipped cream and sprinkle with chopped nuts.

Servings: Change Serving

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