Summer Berry Trifle

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This is best made the day before and then decorate with berries just prior to serving.
Prepared custard from the supermarket is just fine.

2 cups custard
1 cup cream, whipped
1 cup apricot yoghurt (or other flavour if you like)
1/4 cup sugar
1/4 cup orange juice
a good splash of dessert wine or a little grand marnier (optional)
250g sponge finger biscuits
5 cups mixed berries


Combine the custard, cream and apricot yoghurt.
Mix the sugar, orange juice and 1/4 cup water in saucepan, heat, stirring until sugar is completely dissolved.  Remove from the heat and add the dessert wine or liqueuer if using.
Arrange a layer of biscuits in the base of a 2 litre glass bowl.  Drizzle over a little syrup and then add a  layer of custard cream mixture and then a layer of berries.  Continue layering, finishing with a custard cream top and making sure you have extra berries for decorating later.  Refrigerate overnight or for at least 4 hours.
Prior to serving decorate wtih remaining berries.

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7 thoughts on “Summer Berry Trifle

  1. Hi, I made this for Xmas Day, and it was just beautiful. Again I found that the sponge fingers had sold out, so used ordinary trifle sponge from the supermarket. It lovely and light in texture, and we used a variety of berries. Thanks again for a wonderful recipe

  2. Hi Helen -loved your Summer Berry Trifle recipe especially the custard mixture….perfect! Everyone in NZ must have been making this recipe as sponge finger biscuits were ‘sold out’! Instead I used 2 round sandwich sponges (Fielders Famous Cornflour Sponge Recipe) which layered perfectly in my trifle bowl. I used 5 cups of Strawberries and a raspberry coulis made from frozen rasberries (these were too tart on their own) . The coulis worked well trickled over the strawberries. Everyone loved it …..this recipe is definitely a keeper. THANKS HELEN : D

  3. This sounds scrumptious and the fact that it can be made the night before is awesome. I will certainly create it for my family on Xmas Day – I will be the top of the “hit parade” me thinks!! Thanks very much for this recipe.

  4. Hi Helen
    Sorry I missed the beginning of the pav recipe you gave out this morning or is it “Raewyn’s” Recipe??

    Please could you send it to me as I have trouble getting my pav to come off the baking paper as it fuses to it. My family fondly call it “Toffee Cake” and have become used to spitting out the bits of paper!!! Tastes OK

    • Hi Lyn,
      I use the recipe called Perfect Pavlova. I am not an expert pav maker but have made about 8 of these this year and they have all been perfect.
      Sometimes I do get “crocodile skin” on the outer where it looks like it almost has scales but I think it is weather dependent.
      Sometimes too it does weep at the base after some time out of the oven but once again I think that is humidity dependent.