Quick & Easy

Berry cheesecake trifles

With layers of sponge, cheesecake filling, berries and custard, this delicious trifle is sure to impress.
berry cheesecake trifles
1H 10M




1.Divide sponge cake among 8 x 330ml glasses; sprinkle with Cointreau and half of the berries.
2.Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
3.Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture.
4.Divide mixture among glasses; top with remaining berries. Refrigerate 15 minutes.
5.To make custard, blend custard powder and sugar with 1/3 cup of the milk in small saucepan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens; remove from heat, stir in butter and egg yolk. Cover surface of custard with plastic wrap. Cool.
6.Divide custard among glasses; refrigerate 30 minutes. Serve topped with fresh raspberries and blueberries, if desired.

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