Summer Trifle

This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.

Summer Trifle

This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.

Summer Trifle

8 servings
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 120 ml (4 fl oz) milk (½ cup)
  • ½ vanilla pod split lengthways, OR
  • ½ tsp vanilla extract
  • 2 egg yolks
  • 40 g (1½ oz) caster/white sugar (3 tbsp + 1 tsp)
  • 10 lady fingers or sponge fingers
  • 1 tbsp sweet white wine or sherry
  • 500 g (1 lb 2 oz) summer fruits, such as strawberries, raspberries, black and red currants
  • a splash of white wine (about 1 tablespoon)
  • 1 tsp caster/white sugar
  • 150 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • 28 g (1 oz) unsalted, shelled pistachio nuts, or walnuts (¼ cup)


  • Method
  • Chill four dessert plates in the fridge.

  • Put the egg yolks in a small bowl and whisk in the sugar to make a paste.
  • Next, pour the milk into a small pan.
  • If using the vanilla pod, add it to the milk and slowly heat on the lowest setting for 10 minutes, without boiling. Then remove the vanilla pod.
  • If using vanilla extract, omit heating the milk for 10 minutes first but add it to the cold milk now.
  • Bring the milk up to the boil.
  • Now slowly stir the milk and vanilla into the egg and sugar until the mixture is smooth.
  • Return the custard to the pan and stir, over a low heat, until it begins to thicken. You want it to thicken enough to be able to coat the back of a spoon. Do not let it boil. Remove from the heat and pour into a bowl. Cover the custard with cling film/plastic wrap to prevent it forming a skin and then leave it to cool.
  • Meanwhile, cut each sponge finger in half to give two small fingers and lay them in a shallow bowl. Drizzle over the wine or sherry.
  • Next, wash and pat dry the fruits. Remove the currants from their stalks and hull and halve the strawberries.
  • Set aside half the berries and currants, picking out the best ones.
  • Put the remainder in a food processor or blender and add the wine and sugar.
  • Purée until smooth and then, using the back of a spoon, push through a plastic sieve to remove the pulp. Once the purée is pressed through, wipe the underside of the sieve with a clean spoon to get all the sauce.
  • Roughly chop the pistachio nuts or walnuts.

  • Whip the cream until it forms soft peaks.
  • Stir one spoonful into the cooled custard to loosen it a little and then fold in the remaining cream.
  • Now to assemble, carefully toss the reserved fruit with half the purée and spoon into the centre of each cooled plate.
  • Arrange the sponge fingers evenly around the edge of the plates.
  • Pour the custard over half of each the sponge finger then sprinkle the nuts on top of the custard.
  • Pour the remaining purée over the fruit and serve.
Print Recipe

Updated: July 20, 2020

Easy Summer Trifle

Easy Summer Trifle

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

Easy Summer Trifle

4 servings
  • Preparation time: 20 minutes
  • Cooling time: about 1 hour
  • Ingredients
  • 1 pkt. sponge fingers, lady fingers or trifle sponges
  • 4 tbsp raspberry conserve
  • 115 g (4 oz) small strawberries (about 1 cup)
  • 115 g (4 oz) raspberries (1 cup)
  • 2 tbsp sherry
  • Bird’s custard
  • 120 ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
  • You will also need 4 glass dessert dishes.


  • Method
  • First make up 480 ml (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 cold.
  • Break enough of the sponges into pieces to fit the base of each dish.

  • Then spoon 1 tablespoon of raspberry conserve in each dish, and level.
  • Wash and pat dry the fruit. Hull the strawberries and cut in half. Reserve 4 raspberries and 8 half strawberries for decoration, and then equally divide the rest amongst the four dishes.
  • Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while waiting for the custard to become cold, so the sherry can be absorbed by the fruit and sponge.
  • When the custard is cold, spoon it equally into the four dishes and level the surface.
  • Now whip the cream until soft peaks form and put a dollop on top of the custard.

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

  • Serve.
Print Recipe

Updated: June 28, 2019