Summer berry trifle

Summer berry trifle recipe

180 ratings

See method

  • Serves 6
  • 30mins to prepare, plus chilling
  • 476 calories / serving

Ingredients

  • 400g (13oz) strawberries
  • 2tsp icing sugar
  • 300g (10oz) raspberries
  • 300g (10oz) cherries
  • 250g (8oz) Madeira cake
  • strawberry jam
  • 4tbsp raspberry or berry liqueur (optional)
  • 500g (1lb) Tesco Finest Cornish Custard
  • 300ml (10oz) double cream

Each serving contains

  • Energy

    1980kj
    476kcal
    24%
  • Fat

    33g 48%
  • Saturates

    20g 101%
  • Sugars

    33g 36%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 41.7g Protein 4.8g Fibre 6.6g

Method

  1. Hull and slice 400g (13oz) strawberries, put them in a bowl and sprinkle with 2tsp icing sugar. Add 300g (10oz) raspberries, squashing them slightly to release their juice. Pit 300g (10oz) cherries, quarter them, then add to the strawberries and stir.
  2. Cut 250g (8oz) Madeira cake into slices. Press the slices together with strawberry jam to make sandwiches, then cut into small cubes.
  3. Put these into the base of a trifle bowl and sprinkle with 4tbsp raspberry or berry liqueur (optional). Spoon in the fruit and leave for a while so that the juice from the fruit soaks into the cake.
  4. Pour over 500g (1lb) Tesco Finest Cornish custard and shake the bowl carefully to fill the gaps. Lightly whip 300ml (10fl oz) double cream and spoon over the custard. Chill until needed.
  5. Hull and quarter a few more strawberries, halve a few more cherries and scatter these, along with a handful of raspberries, over the top just before serving.

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