Total time:plus chilling time
Skill level: Easy peasy
For a quick, simple dessert with a twist, try this elderflower trifle. Elderflower cordial is found in most large supermarkets and you can use any fresh berries.
- 8 trifle sponges
- 100g fresh strawberries, halved
- 100g raspberries
- 100g redcurrants, blackcurrants or blackberries
- 100g blueberries
- 4tbsp elderflower cordial
- 500g pot ready-made custard
- 200ml (1/3 pint) double or whipping cream
- Blackberry leaves or mint leaves, to decorate
Top tip: Whipping the cream in a chilled bowl will help the cream to stiffen quicker.
- Put the elderflower cordial into a jug and dilute it with 4tbsp cold water.
- Arrange the trifle sponges in the base of a large trifle dish (or use individual dishes, if you prefer). Pour the elderflower cordial evenly over the sponges and allow a few mins for it to soak in.
- Put aside a few berries for decorating the trifle, then mix all the remaining fruit together. Spoon onto the trifle sponges, keeping the surface as level as possible.
- Pour the custard evenly over the fruit.
- Whip the cream until it holds its shape, then spoon it over the custard. Cover and chill. Before serving, decorate the trifle with the remaining berries and leaves.