Jubilee Trifle

Cooking Time
15

Portions
6

Ingredients

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• g Sponge Fingers
• g Country Range Frozen Strawberries
• g Country Range Strawberry Jelly Crystals
•   tbsp Country Range Maple Syrup
• ml Country Range Custard
• ml Country Range Whipping Cream
• g Blueberries
• g Country Range Frozen Raspberries
• g Blackberries

• 1

  Step 1

  Break the sponge fingers into pieces and place in the base of the trifle dish. Scatter with a handful of strawberries
• 2

  Step 2

  Dissolve one sachet of jelly crystals in 285ml of boiling water and add the maple syrup
• 3

  Step 3

  Pour over the sponge fingers and strawberries and leave to set overnight in the fridge
• 4

  Step 4

  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
• 5

  Step 5

  Repeat the process for a second layer of jelly and fruit
• 6

  Step 6

  In a separate bowl, whip the cream to form stiff peaks and generously spread a thick layer on top of the fruit
• 7

  Step 7

  Decorate with the remaining strawberries, raspberries, blueberries and blackberries and chill to set before serving

Ingredients

• 12 g Sponge Fingers
• 200 g Country Range Frozen Strawberries
• 100 g Country Range Strawberry Jelly Crystals
• 3 tbsp Country Range Maple Syrup
• 300 ml Country Range Custard
• 125 ml Country Range Whipping Cream
• 125 g Blueberries
• 125 g Country Range Frozen Raspberries
• 100 g Blackberries