Summer trifle: it's simple, gorgeous and you can make it ahead of time!

published on 23 August, 2019 at 17:41

INGREDIENTS

- strawberry jam 600 grams

- sponge of your choice (I used raspberry filled swiss roll)

- 600g Strawberries

- 300g Raspberries

- 500g blueberries

- 600ml Double Cream

- 450 ml creamy milk

- vanilla extract 2 tsp

- egg yolks 4

- caster sugar 21/2 tbsp

- 2 tsp corn flour

METHOD

Cut your roll.
In a bowl mix yolks with powdered sugar and corn flour.
In a pan heat up milk but do not boil, add in vanilla extract and yolk mixture, mix it all time until it comes thicknesses.
In a big bowl spread your rolls, add your fruit mix onto it. Pour the jam on the fruits. Then lay out sliced strawberry and pour prepared custard on the jam. On top of this spread the rolls again.
Add whipped cream in the and with top of fruits.

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