Summer fruit trifle
Preparation time: 20 minutes
3 raspberry Swiss rolls, sliced
800g (1lb 12oz) strawberries, de-stalked and cut into halves, reserve some for decoration
300g (10½oz) raspberries, reserve some for decoration
350g (12oz) blueberries, reserve some for decoration
1 x 500g (18oz) fresh vanilla custard
2 x 450g low-fat raspberry yoghurt
600ml (1 pint) whipping cream
- Begin by layering the Swiss roll on the base followed by the fruits, custard and yoghurt, repeat the layers until the serving dish is three quarters full – you really can’t go wrong.
- Whip the cream to soft peaks and either pipe or spoon into the dish to finish the trifle layers.
- Decorate with scattered fruit and serve immediately.
Recipe and image courtesy of Rachel’s Organic Yoghurt