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Triple Berry Trifle

Course Dessert


  • 170 g Strawberry Jelly Powder
  • 450 g Vanilla sponge cake
  • 500 g Fresh strawberries
  • 250 g Fresh blueberries
  • 120 g Fresh raspberries
  • 600 ml Fresh cream
  • 125 ml Liqueur of choice (try brandy or orange - or raspberry-flavoured liqueur) Optional
  • 300 g Custard
  • Icing sugar To dust


  • Make strawberry jelly following pack instructions. Set aside to cool. Pour into a 30 x 20cm tin. Cover. Refrigerate for 4 hours or until set.
  • Cut sponge cake into 3cm cubes. Halve or slice strawberries and put in a bowl with blueberries and raspberries. Put cream in the small bowl of an electric mixer and beat, using whisk attachment, until soft peaks form.
  • Put pieces of sponge cake in the base of a round trifle dish. Using a spoon, drizzle liqueur over sponge cake, soaking each cube. Roughly cut set jelly into squares and arrange over top of sponge cake.
  • Scatter ½ of the fruit over jelly. Spoon ½ of the cream, then all the custard over fruit. Spoon over remaining cream, then fruit. Dust with icing sugar before serving.
  • Allow 4 hours to settle before serving.