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Summer Berry Trifle

made with frozen berries, this sweet trifle is the perfect full stop to a light summer lunch.

preparation time: 20 minutes

serves: 6-8


  • 85gr pkt cherry jelly crystals
  • 250ml (1cup) boiling water
  • 200ml cold water
  • 250gr bought plain round sponge cake
  • 60ml (1/4) cup Cointreau liqueur, sweet sherry or rum
  • 300ml double thick cream
  • 160ml (2/3 cup) bought custard
  • 3tbsp icing sugar, sifted
  • 500gr box creative gourmet frozen summer fruits
  • 500gr mascarpone


  1. make up jelly following packet directions and leave in the fridge to set.
  2. cut the sponge in half through the centre to form two rounds. place one of the rounds in the base of a 2.5L round glass serving dish. brush over 2tbsp of the liqueur.
  3. whisk the cream, 125ml of the custard and 1 tbsp of the icing sugar until just combined. spoon half the frozen summer fruits over the sponge. spoon over half of the jelly. pour over the cream mixture.
  4. repeat layering with the remaining sponge and liqueur. whisk the mascarpone with the remaining custard and remaining icing sugar. spoon over the sponge. top with the remaining jelly and remaining berries. cover the top of dish loosely with plastic wrap. place in the fridge for at least 6 hours to allow the flavors to develop.

cooks tip: thickness of mascarpone varies between brands. if you find the mixture a little thick, simply whisk in extra custard.

recipe by:

source: better homes and gardens 2008


1 Comment»

  Burl Wilis wrote @

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