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Method
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Break the sponge fingers into pieces and place in the base of the trifle dish. Scatter with a handful of strawberries
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Dissolve one sachet of jelly crystals in 285ml of boiling water and add the maple syrup
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Pour over the sponge fingers and strawberries and leave to set overnight in the fridge
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Spread a layer of cold custard over the set jelly and strawberries and top with raspberries and blueberries and set aside – leave enough for topping
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Repeat the process for a second layer of jelly and fruit
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In a separate bowl, whip the cream to form stiff peaks and generously spread a thick layer on top of the fruit
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Decorate with the remaining strawberries, raspberries, blueberries and blackberries and chill to set before serving