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Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 250grams strawberries, hulled, halved
- 125grams raspberries
- 85grams raspberry jelly
- 250grams mini jam sponge rolls, cut into 2cm thick slices
- 2 cup double thick vanilla custard
- 300milliliter thickened cream
- 1tablespoons caster sugar
- 1teaspoons vanilla extract
- 2tablespoons icing sugar mixture (to serve)
Nutrition per serving
1930kJ / 463Cal
1930 Kilojoules or 463 Calories
22% of daily energy intake*
Protein
6.4grams
Fat
22.0grams
Carbs
57.8grams
Sugars
44.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Travel-friendly and berry delicious, this trifle is perfect for summertime picnics or as an indulgent dessert for alfresco feasting.
Method
Step 1 of 3
Place half of the strawberries and half of the raspberries in the base of a 20cm round (1.75L capacity) glass container. Prepare jelly according to packet instructions, pour over berries and refrigerate for 4 hours or until set.
Step 2 of 3
Arrange sponge rolls over jelly layer, reserving any remaining rolls for serving, then top with custard.
Step 3 of 3
Using an electric mixer, beat cream, caster sugar and vanilla until soft peaks form. Top custard layer with cream and refrigerate until required. To serve, top trifle with remaining berries, reserved sponge rolls and dust with icing sugar.
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