Summer berry trifle


Ingredients 12
Servings 0
Time

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.
 

Read more on: fruit
 

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