Name: Summer mixed berry trifle
Prep time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 85 gram packet strawberry-flavoured jelly; 6 sponge finger biscuits (savoiardi), coarsely chopped; 1 1/2 cup bought vanilla custard; 125 gram raspberries; 125 gram blueberries; 300 millilitre cream, whipped; 6 strawberries, halved; 1/2 cup flaked almonds, toasted

Summer mixed berry trifle

Whether is for Christmas dessert or another special summer party, this show-stopping sweet will have everyone asking for more.

Serves 6

Prep

3H 20M

Ingredients

85 gram packet strawberry-flavoured jelly

6 sponge finger biscuits (savoiardi), coarsely chopped

1 1/2 cup bought vanilla custard

125 gram raspberries

125 gram blueberries

300 millilitre cream, whipped

6 strawberries, halved

1/2 cup flaked almonds, toasted

Method

1.Prepare jelly as packet directs. Pour jelly into a 2-litre (8-cup) heatproof glass serving dish. Chill for 2 hours or until set.

2.Arrange biscuits over jelly. Top with a layer of custard, then raspberries, blueberries, cream and strawberries. Chill for 1 hour more or until required. Serve sprinkled with almonds.

You can prepare this trifle a day ahead. Cover, then refrigerate. For an adults-only version, drizzle sherry over biscuits. Use peaches, nectarines or mangoes instead of berries.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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