Siba’s famous trifle
Serves 8 Preparation time: 20 mins Cooking time: 10 mins
BERRY SAUCE 400g mixed frozen berries zest of 1 lemon 250ml castor sugar 60ml water
500g (2 tubs) plain cream cheese, at room temperature
1 litre strawberry yoghurt
4 mini Swiss rolls or 1 large, cut into thin slices
1 or 1.5 litres good quality ready-made custard
250g fresh raspberries 250g fresh strawberries, quartered 100g blueberries 125g gooseberries (optional) 125ml cream, whipped (optional) 80g fresh cherries (optional)
Place the frozen berries in a medium-sized saucepan and heat for a few minutes until they soften. Crush them with a fork. Add the lemon zest, sugar and water, and cook for 5 minutes until the mixture has thickened and reduced.
Set aside to cool completely. Whisk the cream cheese until soft and smooth and place it in a large dish. Add the fruit 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.
In a deep glass trifle dish, arrange the mini Swiss roll slices up the sides and on the base. Top with the custard, yoghurt and cream cheese mix. Drizzle the cooled berry sauce around the edge, followed by a layer of the fresh berries. Repeat the layering with the Swiss roll, custard, yoghurt and cream cheese mix, berry sauce and fresh mixed berries, until the dish is filled. Top with cream and more berries. Garnish with the cherries and serve immediately or cover with plastic wrap and keep in the fridge until you need it.