Berry trifle pots

Dish type: Dessert

You don’t need to worry about buying fancy glasses for this favourite dessert, just recycle glass jars with nice lids, small chocolate spread jars, jam or yogurt pots all work well... and if you are not planning a street party, add the jars of trifle to a picnic basket or cool bag for a summery picnic on the beach or at an open air concert and remember to pack the spoons!

Makes 10
Preparation time: 25 minutes
Cooking time: 5 minutes
Chilling time: 3-4 hours


For the jelly

450 g (1 lb) strawberries, sliced
150 ml (1/4 pint) cold water plus 4 tablespoons
50 g (2 oz) caster sugar
3 teaspoons powdered gelatine
150 g (5 oz) raspberries
Juice ½ lemon  

To assemble

190g jam Swiss roll, diced
100 ml (31/2 fl oz) dry or sweet sherry
250 g (9 oz) strawberries, sliced
2 x 425 g (15 oz) cans custard
450 ml (3/4 pint) double cream
1 teaspoon vanilla extract
2 tablespoons icing or caster sugar
Sugar sprinkles, union jack sugar discs (buy online) or extra fruits to decorate, optional


To make the jelly, add the strawberries to a saucepan with the 150 ml (1/4 pint) water and the sugar, cover and cook gently for 5 minutes. Sprinkle the gelatine over the remaining 4 tablespoons water in a small bowl and leave to stand for 5 minutes.

Puree the cooked strawberries in a liquidiser or food processor with the raspberries then press the puree through a sieve back into the saucepan. Add the bowl of gelatine to a small saucepan of gently simmering water, so that the water is halfway up sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid. Stir into the fruit puree with the lemon juice.

To assemble the trifles, divide the diced Swiss roll between 10 small glasses each about 200 -250 ml (7-8 fl oz) and drizzle each one with 2 teaspoons of sherry. Top with the remaining sliced strawberries then cover with the fruit jelly. Chill for 3-4 hours until the jelly has set, or make the night before if preferred. 

A few hours before serving, divide the custard between the trifle glasses. Lightly whip the cream with the vanilla and sugar then spoon over the custard. Return to the fridge with the jar lids until ready to serve. Add decorations, if using at the last minute.

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