Capture the essence of an English summer with this fabulous fresh berry trifle. It’s so easy to make – and it tastes divine with its subtle flavour of Bottlegreen Elderflower cordial.
Serves: 6
What You’ll Need:
- 4 tbsp Bottlegreen Elderflower Cordial
- 8 trifle sponges
- 100g (4oz) fresh strawberries, halved
- 100g (4oz) raspberries
- 100g (4oz) redcurrants, blackcurrants or blackberries
- 100g (4oz) blueberries
- 500g pot ready-made custard
- 200ml (1/3 pint) double or whipping cream
- Blackberry leaves or mint leaves, to decorate
What To Do:
- Put the Bottlegreen Elderflower Cordial into a jug and dilute it with 4 tbsp cold water.
- Arrange the trifle sponges in the base of a large trifle dish (or use individual dishes, if you prefer). Pour the elderflower cordial evenly over the sponges and allow a few minutes for it to soak in.
- Reserve a few fruits for decorating the trifle, then mix all the remaining fruit together. Spoon onto the trifle sponges, keeping the surface as level as possible.
- Pour the custard evenly over the fruit. Whip the cream in a chilled bowl until it holds its shape, then spoon it over the custard. Cover and chill. Before serving, decorate the trifle with the reserved fruits and leaves.