Summer berry trifle perfect for Christmas
THIS summer berry trifle recipe makes for a triumphant table-topper come Christmas time, and it is beloved by taste.com. au members (with more than 120 sparkling 5-star ratings to prove it).
With all the hallmarks of a great Australian-style summer trifle (think strawberry jelly, jam rollettes, sweet sherry, custard, and cream) topped with bright, seasonal berries, there’s always room for a second helping of this delicious dessert.
In fact, we don’t think trifle should be reserved for just one day of the year (why not make it a yearround sweet treat?). ◆ 1 x 85g packet 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) Pauls premium
vanilla custard
◆ 250ml (1 cup) Bulla Thickened
Cream, whipped
Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl.
Drizzle half the apple juice or sherry over the rollettes.
Top with half the jelly and one-third of the combined strawberries and blueberries.
Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge