Ingredients
• 2 x 85g packets strawberry jelly crystals
• 450g store-bought unfilled square sponge cake
• 500g fresh strawberries
• 250g fresh blueberries
• 120g fresh raspberries
• 600ml thickened cream
• ½ cup liqueur of choice (try brandy or orange - or raspberry-flavoured liqueur)
• 300g thick vanilla custard
• Icing sugar, to dust
Note: Allow 4 hours setting
Method
-
Make strawberry jelly following pack instructions. Set aside to cool.
-
Pour into a 30 x 20cm lamington tin. Cover. Refrigerate for 4 hours or until set.
-
Cut sponge cake into 3cm cubes.
-
Halve or slice strawberries and put in a bowl with blueberries and raspberries.
-
Put cream in the small bowl of an electric mixer and beat, using whisk attachment, until soft peaks form.
-
Put pieces of sponge cake in the base of an 8-cup capacity trifle dish.
-
Using a spoon, drizzle liqueur over sponge cake, soaking each cube.
-
Roughly cut set jelly into squares and arrange over top of sponge cake.
-
Scatter ½ of the fruit over jelly.
-
Spoon ½ of the cream, then all the custard over fruit. Spoon over remaining cream, then fruit. Dust with icing sugar and serve.
