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Summer Berry Trifle

Recipe Serves 6-8

Source: Better Homes & Gardens – December ‘08

Preparation time: 20 mins

Top Tips

Thickness of mascarpone varies between brands. If you find the mixture a little thick, simply whisk in extra custard. 

Ingredients

85g pkt cherry jelly crystals
250ml (1 cup) boiling water
200ml cold water
250g bought plain round
sponge cake
60ml (1/4 cup) Cointreau
liqueur, sweet sherry or rum
300ml double thick cream
160ml (2/3 cup) bought custard
3 tablespoons icing sugar, sifted
500g box Creative Gourmet
frozen Summer Fruits
500g mascarpone

Instructions

  1. Make up jelly following packet directions and leave in the fridge to set.
  2. Cut the sponge in half through the centre to form two rounds. Place one of the rounds in the base of a 2.5L round glass serving dish. Brush over 2 tablespoons of the liqueur.
  3. Whisk the cream, 125ml (1/2 cup) of the custard and 1 tablespoon of the icing sugar until just combined. Spoon half the frozen summer fruits over the sponge. Spoon over half of the jelly. Pour over the cream mixture.
  4. Repeat layering with the remaining sponge and liqueur. Whisk the mascarpone with the remaining custard and remaining icing sugar. Spoon over the sponge. Top with the remaining jelly and remaining berries. Cover top of dish loosely with plastic wrap. Place in the fridge for at least 6 hours to allow the flavours to develop.

 

 

 

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