When I thought of the British summer it seemed obvious that strawberries had to be an ingredient in anything I made. Trifle is about as British as it comes and from there it was a small hop to combing the two to make a red, white and blue pudding. The sun
Place a third of your trifle sponges over the base of a glass trifle dish and pour a little pale sherry over the top. Arrange blueberries and small pieces of strawberries over the top and then cover with a thin layer of custard. Repeat the layers and finish with a design created with sliced strawberries and blueberries.
Place in the fridge to chill before eating.
The Tesco Finest Cornish custard is paler than the regular custard, helping keep the custard layer white to fit with the red, white and blue combination, use pale sherry to prevent the trifle sponges from going too dark. If you are short of blueberries arrange them around the edge of the glass where they can be seen.
Not only is this an extremely quick and impressive, by using the everyday value strawberries it is also very good value!