Ingredients
- 12 sponge fingers
- 3 tbsp sweet sherry
- 2 x sachets (23g) of raspberry flavour sugar-free jelly crystals
- just-boiled water 300ml
- cold water 600ml
- fresh strawberries 200g
- low-fat 300ml ready-made custard, preferably fresh
- double cream 125ml
- fresh raspberries 100g
- fresh blueberries 100g
- fresh mint leaves, to decorate
Directions:
- Dissolve the jelly crystals in 300ml just-boiled water in a large jug according to the packet instructions. stir in the 600ml 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 cling film and chill in the fridge for 3–4 hours or until the jellies are set.
- Take the dishes out of the fridge and remove the cling film. 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.
