Recipe of the week: Summer Berry Trifle

16/12/2017

This is best made the day before and then decorate with berries just prior to serving.
Prepared custard from the supermarket is just fine.

2 cups custard
1 cup cream, whipped
1 cup apricot yoghurt (or other flavour if you like)
1/4 cup sugar
1/4 cup orange juice
a good splash of dessert wine or a little grand marnier (optional)
250g sponge finger biscuits
5 cups mixed berries

METHOD

Combine the custard, cream and apricot yoghurt.
Mix the sugar, orange juice and 1/4 cup water in saucepan, heat, stirring until sugar is completely dissolved.  Remove from the heat and add the dessert wine or liqueuer if using.
Arrange a layer of biscuits in the base of a 2 litre glass bowl.  Drizzle over a little syrup and then add a  layer of custard cream mixture and then a layer of berries.  Continue layering, finishing with a custard cream top and making sure you have extra berries for decorating later.  Refrigerate overnight or for at least 4 hours.
Prior to serving decorate wtih remaining berries.