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Summer berry trifle recipe
Summer berry trifle recipe
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Indulgent and festive summer berry trifle with a luscious mix of sponge cake, whipped cream, fresh fruit, and jelly. A beloved Aussie favorite with layers of strawberry jelly, jam rollettes, sherry, custard, and cream topped with seasonal berries. Easy, no-bake dessert perfect for any occasion. Rich, decadent, and guaranteed to impress!
Ingredients:
  • 1 x 85g pkt Strawberry jelly crystals
  • 14 bought jam rollettes, cut into 1cm-thick slices
  • 80ml (1/3 cup) apple juice or sweet sherry
  • 2 x 250g punnets strawberries, washed, hulled, halved
  • 2 x 150g punnets blueberries
  • 500ml (2 cups) premium vanilla custard
  • 250ml (1 cup) Thickened Cream, whipped
Instructions:
  • Follow the instructions on the jelly packet to prepare it. Once set in the fridge for about 1 hour, chop it coarsely.
  • Layer half of the rollettes at the bottom of a 3L (12-cup) serving bowl. Drizzle half of the apple juice or sherry over the rollettes. Spread half of the jelly and one-third of the strawberries and blueberries on top. Spoon over half of the custard. Repeat the layers with the rest of the rollettes, apple juice or sherry, jelly, half of the remaining strawberries and blueberries. Finish by topping with the remaining custard.
  • Drizzle the cream over the trifle and garnish with the remaining strawberries and blueberries. Chill in the fridge until ready to serve.

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