Fresh fruit trifles
Ingredients (Serves 6):
12 sponge fingers (about 75g/2¾oz)
3 tbsp sweet sherry (optional)
2 x sachets of raspberry flavor sugar-free jelly crystals
300 ml (10fl oz) just-boiled water
600 ml (1pt) cold water
200 g (7oz) fresh strawberries
300 ml (10fl oz) low-fat ready-made custard, preferably fresh
125 ml (4½oz) double cream
100 g (3½oz) fresh raspberries
100 g (3½oz) fresh blueberries
Fresh mint leaves, to decorate
You’ll need 6 glass dessert dishes for this; each one needs to hold about 250 ml (9fl oz). You can also make the trifle in a large bowl, but it will take a little longer to set. Break the sponge fingers in half and place them in the base of each dish. Drizzle with a little sherry if you like. Dissolve the jelly crystals in 300 ml (10fl oz) just-boiled water in a large jug according to the packet instructions, then stir in the 600 ml (1pt) of cold water.
Hull the strawberries and cut them in half or into quarters if they are very large. Scatter the strawberries over the sponge fingers. Pour the jelly slowly over the broken sponge fingers and strawberries until they are evenly covered. Cover the dishes with clingfilm and chill for 3-4 hours or until the jellies are set.
Take the dishes out of the fridge and remove the clingfilm. Spoon the custard on top of each jelly without taking it right to the sides.
Put the cream in a bowl and whisk with electric beaters until soft peaks form. Try not to overwhip the cream – it’s ready when it looks like soft, billowing clouds. Add a large spoonful of the whipped cream to each trifle, placing it on top of the custard. Decorate the trifles with fresh raspberries, blueberries and a few fresh mint leaves. These keep well in the fridge so you can make them up to 2 days before serving – ideal if you’re planning a party.