Classic Fruit and Custard Trifle
Serves 10 40 min prep 10 min cook
A celebratory layered dessert of sponge cake, fruit, jelly, creamy custard and softly whipped cream.
Ingredients
- 300 g Madeira or plain sponge cake, cut into cubes
- 1 80 g packet raspberry or strawberry jelly
- 500 ml prepared vanilla custard
- 400 g mixed berries or sliced seasonal fruit
- 500 ml fresh cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 30 g toasted flaked almonds, optional
Method
- Prepare the jelly according to the packet instructions and allow it to cool without setting.
- Arrange the sponge cubes in the base of a large glass serving bowl.
- Scatter half the fruit over the sponge.
- Pour over the cooled jelly and refrigerate until completely set.
- Spoon the custard evenly over the jelly layer.
- Whip the cream with the icing sugar and vanilla until soft peaks form.
- Spoon the cream over the custard.
- Decorate with the remaining fresh fruit and toasted almonds if using.
- Chill until ready to serve.