Mixed Berry
Trifle
What you need
- 200g Pauls Double Thick Vanilla Custard
- 200ml Pauls Pure Cream
- 200g strawberries hulled and washed
- 80g caster sugar
- 100g raspberries
- 100g blueberries
- 100g blackberries
- 200g store bought sponge cake diced into 2cm cubes
- 100ml sweet sherry
- 100g flaked almonds
How To Make It
- In a bowl toss half of the strawberries and the caster sugar and let stand for 10 mins. Puree, strain and reserve the juice. Mix the rest of the berries through the juice.
- Spread the diced sponge cake on a tray and douse with sweet sherry. Whip the cream until thick and toast the almond flakes in a dry fry pan, tossing until golden.
- In 4 trifle glasses, spoon some berries into the bottom, then some of the sponge cubes.
- Pour on some custard and a dollop of whipped cream and a sprinkle of almonds. Repeat the layers and serve.
