Siba's Sunday Trifle

By NicoleS

Ingredients

• For the berry sauce:
• 1 3/4 cups mixed frozen berries (or strawberries)
• Rind of 1 lemon, grated
• 8 1/2 tbsp granulated sugar
• 4 tbsp water
• For the layers:
• 8 oz cream cheese, room temperature (this is half the original amount)
• 2 1/4 cups strawberry yogurt (this is half the original amount)
• 1 large Swiss roll, cut into thin slices
• 4 1/2 cups ready made custard (may be nice to lighten up with whipped cream)
• 8 oz. fresh whole raspberries (leave out if you don't like the seeds)
• 8 oz. fresh strawberries, quartered
• Whipped cream
• Fresh mint leaves, to garnish

Details

Servings 8
Preparation time 20mins
Adapted from foodnetwork.co.uk

Preparation

Step 1

To make the berry sauce, place the frozen berries in a medium sized saucepan and heat for a few minutes until they soften, crushing them with the fork or spoon.

Add the grated lemon rind, sugar and water and cook for a further 5 minutes until its thickened and reduced.

Set aside and cool.

To assemble the trifle, first whisk the cream cheese until soft and smooth in a mixing dish.

Add the yogurt a little at a time, beating well after each addition to prevent any lumps from forming. Continue until all the yogurt is mixed in with the cream cheese.

In a deep trifle dish start with a layer of the Swiss roll slices .

Top with custard. Next add the yogurt and cream cheese mix and drizzle the berry sauce around the edge, followed by a layer of sliced strawberries and raspberries.

Next repeat the layering starting again with the swiss roll, custard, the yoghurt and cream cheese mix then berry sauce and fresh mixed berries.

Repeat the layering for the last time ending with the strawberries and finally a drizzle of the berries sauce.

Garnish with fresh mint. Serve immediately or cover with cling wrap and keep in fridge until needed.