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