Name: Summer berry trifle
Yield: 0 serving
Cuisine: Boil
Ingredients: 80.00 g jelly raspberry; 1.00 cake sponge, prepared; 80.00 ml jam raspberry; 125.00 ml sherry or orange juice; 250.00 g strawberries hulled and chopped; 400.00 g raspberries; 500.00 ml milk; 5.00 ml vanilla essence; 65.00 ml castor sugar; 65.00 ml custard powder; 300.00 ml cream lightly whipped

Recipe Disclaimer

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Ingredients (11)

80.00 g	jelly — raspberry
1.00	cake — sponge, prepared
80.00 ml	jam — raspberry
125.00 ml	sherry — or orange juice
250.00 g	strawberries — hulled and chopped
400.00 g	raspberries

CUSTARD CREAM

500.00 ml	milk
5.00 ml	vanilla — essence
65.00 ml	castor sugar
65.00 ml	custard powder
300.00 ml	cream — lightly whipped

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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.