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How To Make A Big Fruit Trifle

Rachel’s
Trifle, in English cuisine, is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream.
Prep Time 20 mins
Course Dessert
Servings 12

Ingredients
  

  • 3 raspberry Swiss rolls, sliced
  • 800g strawberries, de-stalked and cut into halves, reserve some for decoration
  • 300g raspberries, reserve some for decoration
  • 360g blueberries, reserve some for decoration
  • 1 x 500g fresh vanilla custard
  • 2 x 450g Rachel’s Low Fat Raspberry Bio Live Yogurt
  • 600ml whipping cream

Instructions
 

  • Begin by layering the Swiss roll on the base followed by the fruits, custard and yogurt, repeat the layers until the serving dish is three quarters full – you really can’t go wrong.
  • Whip the cream to soft peaks and either pipe or spoon into the dish to finish the trifle layers
  • Decorate with scattered fruit and serve immediately.