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Individual Berry Layer Trifles
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Individual Berry Layer Trifles

Nothing beats a trifle − these individual servings not only look fantastic but taste delicious too.

Makes 6
Prep Time 15 minutes
Ingredients
3 cups fresh or frozen raspberries and blueberries
3 Tbsp caster sugar
6 Tbsp dessert wine or orange juice
1-2 punnets strawberries
1 Tbsp caster sugar
250 g pack unfilled sponge
600 g carton chilled vanilla custard
½ cup cream, whipped
1 ½ Tbsp toasted slivered almonds

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
1. Use a fork to lightly mash fresh or partially thawed raspberries and blueberries with 3 Tbsp caster sugar and dessert wine. Reserve 3 good strawberries for decoration. Quarter the remaining strawberries and sprinkle with 1 Tbsp caster sugar, to form a small amount of light syrup.
Step 2
2. Cut the unfilled sponge in half horizontally. Use pastry cutters to cut 12 circles of sponge to fit 6 serving glasses.
Step 3
3. Divide the strawberries in syrup between 6 glasses. Top with a layer of sponge, press down firmly. Spoon about 2 Tbsp mashed berries in wine over the sponge. Pour 1/2 carton vanilla custard over the berries, top with a second layer of sponge. Spoon remaining berries over the sponge, pour over remaining custard. Cover each glass with cling film and chill for at least 1 hour.
Step 4
4. Decorate each trifle with a swirl of whipped cream, sprinkle with toasted slivered almonds and 1/2 a strawberry.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups fresh or frozen raspberries and blueberries
3 Tbsp caster sugar
6 Tbsp dessert wine or orange juice
1-2 punnets strawberries
1 Tbsp caster sugar
250 g pack unfilled sponge
600 g carton chilled vanilla custard
½ cup cream, whipped
1 ½ Tbsp toasted slivered almonds
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