MY FAMOUS TRIFLE
“Growing up it was always my job to make the various jelly layers for trifle. I loved the trifle but hated my job as it was such a tedious, boring process. That’s why this is a jelly-less trifle.” SERVES 8 PREPARATION: 20 MIN COOKING: 10 MIN
400g frozen mixed berries zest of 1 lemon 125ml (½c) castor sugar 60ml (¼c) water
2 tubs (250g each) plain cream cheese, at room temperature 1 litre (4c) strawberry yoghurt 6-8 mini or 1 large Swiss roll/s, cut into thin slices 1-1½ litres (4-6c) good-quality readymade custard 250g frozen raspberries 125g fresh gooseberries 100g frozen blueberries 125ml (½c) cream, whipped 80g fresh pomegranate seeds (optional) fresh mint leaves
1 BERRY SAUCE Place the frozen berries in a medium-sized saucepan and heat for a few minutes until they soften, then crush them with a fork. Add the lemon zest, castor sugar and water and cook for 5 minutes until the mixture has thickened and reduced.
2 LAYERING Whisk the cream cheese until soft and smooth and place in a large dish. Add the yoghurt a little at a time, beating well after each addition to prevent any lumps from forming. Continue until all the yoghurt has been combined with the cream cheese. 3 In a deep glass trifle dish, arrange the Swiss roll slices up the sides and on the base. Add a layer of custard and then the cream cheese mix. 4 Drizzle the cooled berry sauce around the edge, followed by a layer of mixed berries. 4 Repeat the layering with the Swiss roll, custard, cream cheese mix, berry sauce and mixed berries, until the dish is filled. Top with cream and more berries. 5 Garnish with the pomegranate seeds (if using) and mint leaves and serve immediately or cover with plastic wrap and keep in the fridge until you need it.