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Summer berry trifles
Summer berry trifles
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Prep Time:
560 minutes
Cook Time:
Total Time:
560 minutes
Indulge in a luscious masterpiece of summer berries and silky custard layers.
Ingredients:
  • 1 x 85g pkt strawberry jelly crystals
  • 1 x 250g pkt jam rollettes
  • 125ml (1/2 cup) fresh orange juice, strained
  • 2 x 250g punnets strawberries, washed, hulled, thinly sliced
  • 2 x 150g punnets raspberries
  • 1 x 500g ctn thick vanilla custard
  • 1 x 300ml ctn thickened cream
  • 40g (1/4 cup) toasted slivered almonds
Instructions:
  • Follow the instructions on the jelly packet to prepare it. Pour the jelly into a 20cm square cake pan and chill in the fridge for 3 hours, or until firm.
  • Slice each rollette into 6 crosswise pieces. Arrange the slices in a single layer on a clean surface and gently brush with the fresh orange juice.
  • Layer half of the rollette slices, strawberries, raspberries, custard, and jelly in the serving glasses. Repeat with the remaining ingredients to create another layer of deliciousness.
  • Cover the glasses with plastic wrap and refrigerate for 2 hours or overnight to enhance the flavors.
  • Whisk or use an electric beater to whip the cream in a medium bowl until soft peaks form. Spoon the whipped cream over the trifles and sprinkle with almonds before serving.

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