Summer Trifle Recipes

Steps:

• Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

Steps:

• Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
• Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.

Steps:

• Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
• Prepare pudding as directed with skim milk. Refrigerate.
• Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
• Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
• Spoon 1/2 of the berry mix on top, spreading evenly.
• Spoon 1/2 of the pudding on top, spreading evenly.
• Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
• Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
• Chill for 30 minutes.
• Serve in small bowls. Enjoy!

Steps:

• First, make the jelly. Put the gelatine in a small bowl, cover with water and set aside to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan over a low heat and simmer, stirring occasionally until the sugar has dissolved. Add the strawberries and bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the strawberries have broken down. Pour the mixture through a sieve into a jug. Squeeze the excess water from the gelatine and stir this through the strawberry mixture until dissolved, then stir in a drop of red food colouring, if using.
• Pour the custard into the base of a 3-litre trifle bowl and top with the cake pieces. Drizzle with the berry cordial and scatter with the raspberries. Slowly and carefully pour over the jelly mixture and chill for 5 hrs until set.
• When the jelly layer is set, make the orange cream layer. Put the cream, sugar and orange zest in a pan over a low heat and bring to a simmer. Turn up the heat to medium and bubble for 3 mins exactly, then immediately remove from the heat and stir in the orange juice. Pour the mixture through a sieve over the set jelly layer and chill for 4 hrs.
• Whip the double cream, icing sugar and vanilla bean paste to soft peaks using an electric whisk, then dollop the whipped cream over the trifle using a large spoon. Chill for at least 1 hr or until ready to serve. Halve most of the strawberries through the stem and scatter these over the trifle along with the mint leaves. Serve the orange slices and remaining whole strawberries in a bowl on the side.

Steps:

• Cut pound cake loaf in half lengthwise and then in 1/2-inch slices.
• Line sides and bottom of clear bowl with a layer of pound cake.
• Spoon in 1/2 pudding, 1/2 bananas, 1/2 cherries, 1/2 peaches and 1/2 strawberries.
• Mix aromatic bitters with pineapple juice; sprinkle half of juice over fruit.
• Put in another layer of pound cake and remaining pudding, bananas, cherries, peaches and strawberries.
• Fold yogurt into whipped cream.
• Spread on top.
• Sprinkle with chopped nuts.
• Refrigerate 1 hour before serving.