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Berry Trifle

A classic dessert during the festive season, this version could not be easier to make.

12

4 ½ hours (to allow jelly to set)

INGREDIENTS

  • 4 x 80 g packets strawberry jelly
  • 1 punnet strawberries, sliced, reserving some for garnish
  • 2 x 500 g Swiss Jam Roll, sliced thickly
  • 2 x 1 litre Clover Classic Custard
  • 1 x can 250 g Clover Aerosol Cream
  • pomegranate rubies to garnish

Method

  1. Prepare the jelly following the instructions on the packet.
  2. Line a 22 cm x 30 cm pan with cling wrap. Pour the jelly into the pan and refrigerate for 4 hours or until set.
  3. Tip the jelly out of the mould and slice into small pieces.
  4. In a large glass bowl (or traditional Trifle bowl), press a few strawberry slices against the glass at the bottom of the bowl, then press in one layer of Swiss Roll slices, then some cream around the edges, then a layer of jelly and then a layer of custard.
  5. Repeat until you fill the bowl.
  6. Top with whipped cream
  7. Scatter the strawberries and pomegranate rubies over the top just before serving.

 

TIPS:

  • You can make it even more convenient by buying ready-prepared jelly.
  • Make individual trifles by layering the ingredients in a pretty glass for a more formal dessert.
  • Make a more adult version by using orange jelly, a chocolate Swiss Roll, dark chocolate shavings and cherries to garnish.

 

CLOVER INGREDIENTS USED IN THIS RECIPE