Easy Summer Trifle

 

A very refreshing summer trifle with fresh raspberries and strawberries, that is very quick and easy to prepare.

 

Easy Summer Trifle
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • 1 pkt. sponge fingers, lady fingers or trifle sponges
  • 4 tbsp raspberry conserve
  • 115g (4 oz) small strawberries (about ¾ cup)
  • 115g (4 oz) raspberries
  • 2 tbsp sherry
  • Bird’s custard
  • 120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)

  • You will also need 4 glass dessert dishes.


  1. Method
  2. Break enough of the sponges into pieces to fit the base of each dish.

  3. Then spoon over 1 tablespoon of raspberry conserve in each dish, and level.

  4. Wash and pat dry the fruit. Hull the strawberries and cut in half. Reserving 4 raspberries and 8 half strawberries for decoration, equally divide the rest amongst the four dishes.

  5. Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge.

  6. Make up 480ml (16 fl oz) (2 cups) of Bird’s custard, according to the directions on the packet. Pour into a small jug and cover the custard with clingfilm/plastic wrap to prevent it from forming a skin. Leave until just cold.

  7. Spoon the custard equally into the four dishes.

  8. Now whip the cream until soft peaks form and put a dollop on top of the custard.

  9. Decorate the cream in each dish with two strawberry halves and a raspberry.

  10. Serve.

Updated: June 28, 2019

 

 

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