Summer Berry Trifle

Ingredients
- 1 bakery sponge cake, cut into 3cm cubes
- 2 cups strawberries ( total 6 cups of berries)
- 2 cups blueberries (total 6 cups of berries)
- 2 cups raspberries (total 6 cups of berries)
- 1 L custard
- 250 ml cream
- 2 cups berries of your choice to garnish
- icing sugar for dusting
Method
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1. Measure out 1/2 cup sherry. In the base of a 2 litre glass bowl place a layer of sponge cubes. Sprinkle with a little sherry. Top with 2 cups of fresh berries followed by a layer of custard. Repeat the process finishing with berries.
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2. Whip the cream until it forms soft peaks. Spread over the trifle and top with the extra berries for garnish. Dust with icing sugar just before serving.
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Tip: Trifle always tastes best the day after it is made. The flavours will have had time to infuse and develop.