Summer fruit trifle

Serves: 12-16
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


  1. 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.
  2. Whip the cream to soft peaks and either pipe or spoon into the dish to finish the trifle layers.
  3. Decorate with scattered fruit and serve immediately.

Recipe and image courtesy of Rachel’s Organic Yoghurt

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