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Christmas berry trifle
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Delightful holiday trifle with fresh berries - a must for Christmas!
Ingredients:
  • 200g (about 16) savoiardi (sponge finger biscuits)
  • 2 x 9g pkts raspberry jelly crystals
  • 1 tsp rosewater essence
  • 80g unsalted pistachio kernels
  • 4 x 150g ctns Vanilla fruche
  • 500g fresh mixed fruit or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
  • 6.00 gm icing sugar mixture
Instructions:
  • Gently crumble the biscuits into generous chunks and evenly place them on the bottom of a 2L (8-cup) serving dish.
  • Follow packet instructions to prepare the jelly, then mix in the rosewater. Pour the jelly mixture over the biscuits and chill in the fridge for 4 hours until set, covered with plastic wrap.
  • Toast the pistachios in a frying pan over medium heat, stirring occasionally, for 3-5 minutes until lightly toasted. Let them cool slightly, then coarsely chop.
  • Spread the fromage frais over the jelly and then top it with the mixed summer fruit.
  • Garnish with crushed pistachios and a sprinkle of powdered sugar before serving.

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