- Summer Fruit Trifle.jpg (21.43 KiB) Viewed 663 times
Preparation Time: 25 minutes + overnight setting
Cooking time: None
Serves: 10
If served as ten portions, provides 241 cals, 7g fat (of which 3.5g saturates), 30g sugar and 0.1g salt per portion.
Ingredients
- 12 trifle sponge fingers
- 200g (7oz) fresh strawberries, washed, destalked and quartered
- 2 sachets of strawberry flavour jelly crystals plus 285ml (10fl oz) of hot water
- 3 tbsp maple syrup
- 300ml (10fl oz) ready-made custard
- 125ml (4½fl oz) whipping cream
- 125g (4½oz) fresh raspberries
- 125g (4½oz) fresh blueberries
- 100g (4oz) fresh blackberries
Method
1. Break the sponge fingers into pieces and place in the base of the trifle dish. Scatter with a handful of strawberries.
2. Dissolve one sachet of jelly crystals in 285ml (10fl oz) of boiling water and add the maple syrup. Pour over the sponge fingers and strawberries and leave to set overnight in the fridge.
3. Spread a layer of cold custard over the set jelly and strawberries and top with raspberries, blueberries and blackberries and set aside - leave enough for the topping. Repeat the process for a second layer of jelly and fruit.
4. In a separate bowl, whip the cream to form stiff peaks and generously spread a thick layer on top of the fruit.
5. Decorate with the remaining strawberries and raspberries, blueberries and blackberries and chill to set before serving.
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