Berry Trifle

Method

St George’s Day calls for classic dish and what better than a Berry British Trifle. Get the little ones involved creating all the colourful, tasty layers and decorating with a patriotic English flag on top!

  1. In the microwave, heat the raspberry jam in a bowl for 1 minute, until it’s hot and runny.
  2. Add in the blueberries and strawberries then toss to coat the berries. Put aside to cool, stirring occasionally.
  3. Whisk the double cream in a large bowl until stiff peaks form. Set aside for layering.
  4. In another bowl, beat together the cream cheese and icing sugar until smooth and creamy.
  5. Add in the vanilla extract and a third of the whipped cream, mixing until thick.
  6. Gently fold in the remainder of the whipped cream until well incorporated.
  7. Now for the layering! In a large trifle dish or glass bowl, put a layer of lady fingers, coving the bottom (breaking them if necessary).
  8. Follow with a third of the berry-jam mixture (including juices) and spread across.
  9. Next, add a third of the cream cheese mixture and smooth over.
  10. Repeat by alternating layers and end with the cream layer. 
  11. Using the raspberries, decorate with an English flag on top.
  12. Chill for 8 hours or overnight then dig in and enjoy!

Ingredients

Prep time: 25 Minutes

Cook time:

Serves: 10

  • 220g seedless raspberry jam

  • 450g strawberries (quartered)

  • 450g blueberries

  • 350ml double cream

  • 450g cream cheese

  • 350g icing sugar

  • 1 tsp vanilla extract

  • 1 packet lady finger sponges

  • 150g raspberries (for decoration)