Easy summer berry trifle

Light, quick and easy to make this trifle makes a great festive dessert. Set edible flowers like violas into the jelly for a beautiful, decorative touch.


80g packet raspberry jelly
200g store-bought panettone or large Madeira sponge
2 cups vanilla custard
1 cup cream
2 tbsp icing sugar
Fresh berries


Prepare the raspberry jelly according to package instructions, and pour the liquid mixture into four tall glasses up to a quarter full each. Chill in the fridge, preferably overnight, until set. Assemble the trifles just before serving. If you’re making custard from scratch, do so in advance to give it time to chill. Cut the cake loaf into small, equal-sized cubes and divide between the four glasses, pushing them gently in to form a layer on top of the jelly. Pour over the vanilla custard to form the next layer. Whip the cream until soft peaks form, before whisking in the icing sugar. Spoon this mixture over the custard, top with raspberries and dust with icing sugar to serve.

Recipe by Hannah Lewry for City Press’s iMagazine. Download the iPad app here.

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