Berry trifle

  • 30 mins cooking
  • Serves 6
  • Print


Berry trifle
  • 1 tablespoon custard powder
  • 2 teaspoon white sugar
  • 1 cup milk
  • 300 millilitre thickened cream
  • 2 teaspoon icing sugar
  • 1 teaspoon vanilla extract
  • 12 (180g) sponge-finger biscuits
  • 1 cup (250ml) apple juice
  • 300 gram frozen mixed berries


Berry trifle
  • 1
    Combine custard powder with white sugar and milk in small saucepan; stir over low heat until custard boils and thickens.
  • 2
    Beat cream, icing sugar and extract in small bowl with electric mixer until soft peaks form.
  • 3
    Dip biscuits, one at a time, in juice; cover base of 1.5-litre (6-cup) serving dish with some of the biscuits. Top with custard and half the berries. Top with remaining dipped biscuits, cream and berries. Refrigerate 2 hours.

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