Monday, 18 June 2012

Fresh Berry Trifle

This is not the original way that Jane and Mary taught me to make trifle, but it is a quick and easy cheat. You can substitute any fresh fruit for the berries, and change the jello to a complimentary flavour.  You can use tiny berry sponge cups to make individual trifles instead of one large by layering small amounts of all the ingredients. The possibilities are endless. Have fun with it!

What you need: a sponge or angel food cake; 1 package of berry flavoured jello, made according to package directions, and partly set; 1 package of vanilla instant pudding, made according to package directions; 4 -5 cups of fresh berries, (you can use all of one kind or a mixture); 500 ml of whipping cream, whipped; 1 can of whipped cream for decoration rosettes.

What you do:  Cut cake into small pieces and line the bottom and sides of a trifle bowl. Pour half of jello over cake. Add 1/3 of berries. Pour remaining jello over berries. Set in fridge for 20 minutes until jello sets completely. Spread pudding over the jello mix. Reserve some berries for garnishing top, and add the rest to the bowl on top of pudding. Add the whipped cream. Spread evenly over all the berries. Use the can of whipped cream to make rosettes around the rim of the bowl. Use reserved berries to decorate. Cover with plastic wrap and refrigerate for an hour (or more) before serving.


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