THE DAIRY KITCHEN
Summer Berry and Yoghurt Trifle
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
30 MINS
Cooking
5 MINS
A trifle always makes a popular summer dessert and this one is full of seasonal fruits.
Ingredients
1 packet natural raspberry or strawberry jelly200g sponge cake, sliced
1/4 cup custard powder
2 tablespoons sugar
750ml whole milk
680g jar morello cherries in juice, drained
720g tub mixed berry swirl yoghurt
1 nectarine, pitted and sliced
350g mixed berries (fresh or frozen)
Handy Tips
Use your favourite summer fruit for this trifle such as mango or peaches.
Try sprinkling the trifle with shredded coconut is desired.
Method
- Prepare jelly according to packet directions and refrigerate for 1 hour until thick and almost set.
- Arrange sponge cake in the base of a 3L capacity serving bowl, then spoon the jelly onto the sponge. Refrigerate until completely set.
- Mix custard powder and sugar in a small saucepan with enough milk to make a smooth paste then whisk in remaining milk. Whisk continuously over low heat for 5 minutes until just boiling and thickened. Transfer to a bowl, press cling film onto the surface of the custard and cool to room temperature.
- Spoon custard onto jelly and scatter with cherries. Refrigerate until cold and set.
- Just before serving, pour yoghurt onto the trifle taking care to leave the swirls intact and top with berries and nectarines.
