How to make summer berry trifle | taste.com.au

Place 85 g packet of Quick Set raspberry jelly crystals in a large heatproof bowl.

Add 1 cup of boiling water and stir to dissolve.

Stir in 200 ml of cold water.

Pour into a plastic container and refrigerate for 1 hour or until just set.

Turn jelly out onto a clean work surface and coarsely chop, then set aside.

Use a small serrated knife to slice 14 jam rollettes into 1 cm thick slices.

Wash and hull 500 g of strawberries and cut into halves.

Wash 300 g of blueberries and set aside.

Arrange half the jam rollettes in the base of a 3 L capacity serving bowl.

Drizzle the rollettes with 2 tbsp of apple juice or sweet cherry.

Top with half the chopped jelly, then sprinkle with half the combined strawberries and blueberries.

Spoon over 1 cup of thick bought custard.

Repeat layering with remaining rollettes, 2 tbsp of apple juice or cherry, remaining jelly, and half the remaining strawberries and blueberries.

Top with another cup of custard.

Use an electric mixer to whisk 1 cup of thickened cream until soft peaks form.

Spoon the cream over the trifle and top with remaining strawberries and blueberries.

Place in the fridge until required.

Equipment Needed

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