| | Mixed berry trifle
Mixed berry trifle
Mixed berry trifle 4.3-5 9
  • Calories: 1237 kj
  • Fat: 12g
  • Carbohydrates: 34g

How to Make:

  1. Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Stir in 400ml cold water. Pour into a 12 cup-capacity heatproof serving bowl. Cover. Refrigerate for 2 hours or until just beginning to set (mixture should have a thick, syrupy consistency). Stir through strawberries, raspberries and blueberries. Cover. Refrigerate for 4 hours or until firm.
  2. Spoon custard over jelly. Slice each rollette into 4. Using picture as a guide, arrange jam rolls over custard. Drizzle with apera, if using.
  3. Using an electric mixer, beat cream and sugar until soft peaks form. Top trifle with cream mixture. Cover. Refrigerate overnight.
  4. Top with extra raspberries, blueberries and strawberries to serve.
Time for preparing:
12 min.


  • 2 x 85g packets strawberry jelly crystals
  • 2 cups boiling water
  • 250g fresh strawberries, hulled, sliced
  • 125g fresh raspberries
  • 125g fresh blueberries
  • 2 cups double thick chocolate custard
  • 250g packet jam rollettes
  • 1/3 cup sweet apera (sherry) (see note)
  • 300ml tub thickened cream
  • 2 teaspoons icing sugar mixture
  • Extra fresh berries (raspberries, blueberries and hulled and sliced strawberries), to serve