Last-minute Trifles

20 minutes Serves 6


  • 125 g store bought sponge cake, coarsely chopped
  • 1 1/4 cup cream
  • 125 g strawberries
  • 360 g raspberry flavoured jelly, made in advance
  • 1/2 cup thick custard
  • Mint leaves
  • Icing sugar, for dusting
Buy these ingredients now


1. Divide sponge cake between six serving glasses, drizzle sherry (optional) evenly over the sponge.

2. Thinly slice strawberries. Coarsely chop jelly.

3. Whip cream until soft peaks form.

4. To assemble, top sponge with custard, jelly, strawberries then cream. Garnish with a few more chopped strawberries, mint leaves and a dusting of icing sugar.

Per Sereve

• Energy 1563Kj • Protein 4g • Total Fat 27g • Saturated Fat 17g • Carbohydrates 29g • Sugars 24g • Sodium 158mg

Dietary and nutritional info supplied by NZ Nutrition Foundation