Easy strawberry and blueberry trifle

The classic unforgettable favourite is given a distinctly adult twist, with fruit, cream and lashings of liqueur - by Better Homes and Gardens

Remember when you were a kid and jelly desserts were the main attraction at parties? Well, you don’t have to miss out on that sense of anticipation just because you’re a grown-up. This luscious trifle combines jelly with moist, liqueur-laden sponge, fresh seasonal fruit and creamy, dreamy custard. It’s a party on a spoon!

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.