400 g frozen mixed berries
zest of 1 lemon
250 ml castor sugar
60 ml water
2 x 250 g tubs plain cream cheese, at room temperature
1 L strawberry yoghurt
4 mini Swiss rolls or 1 large, cut into thin slices
1‒1.5 L good quality readymade custard
125 ml cream, whipped
250 g fresh raspberries
250 g fresh strawberries, quartered
100 g blueberries
125 g gooseberries (optional)
Place the frozen berries in a medium-sized saucepan and heat for a few minutes until they soften, then crush them with a fork.
Add the lemon zest, sugar and water, and cook for 5 minutes until the mixture has thickened and reduced. Set aside to cool completely.
Whisk the cream cheese until soft and smooth and place it in a large dish. Add the fruit yoghurt a little at a time, beating well after each addition to prevent any lumps from forming.
Continue until all the yoghurt has been combined with the cream cheese.
In a deep glass trifle dish, arrange the mini Swiss roll slices up the sides and on the base.
Top with a layer of custard and a layer of the yoghurt and cream cheese mix.
Drizzle the cooled berry sauce around the edge, followed by a layer of the fresh mixed berries.
Repeat the layering with the Swiss roll, custard, yoghurt and cream cheese mix, berry sauce and fresh mixed berries, until the dish is filled.
Top with cream and more berries and serve immediately or cover with plastic wrap and keep in the fridge until you need it.
The great thing about this trifle is that you can use a variety of fruits, either seasonal or those you like most.
It’s best to chill it for 20 minutes before serving, but it’s also fine served immediately. Trifle is one of those desserts you have to dish at the table so that it can take centre stage while it looks beautiful. Once served, it doesn’t look as good!