Trifle

🔥 Prep

• Cut the 200g sponge cake into 2‑cm cubes.
• Measure out 400ml custard and keep chilled.
• Measure out 200ml cream for whipping.
• Rinse the 100g berries and pat dry.
• Keep the 1 pcs jelly ready for preparation.

🔥 Cook

• 1. In a saucepan, bring 200ml water to a boil over medium‑high heat.
• 2. Add the 1 pcs jelly, stir until completely dissolved, about 2 minutes.
• 3. Remove from heat and let the jelly mixture cool to room temperature for 10 minutes, then refrigerate until set, about 30 minutes.
• 4. While the jelly sets, whip the 200ml cream with an electric mixer on medium speed until soft peaks form, about 3 minutes.
• 5. Cut the 200g sponge cake into 2‑cm cubes (if not done in prep).
• 6. Rinse the 100g berries and pat dry (if not done in prep).
• 7. In a trifle bowl, layer one‑third of the sponge cake, then spread one‑third of the custard, followed by one‑third of the set jelly, one‑third of the whipped cream, and a scattering of berries.
• 8. Repeat the layering two more times, finishing with a top layer of whipped cream and berries.
• 9. Chill the assembled trifle in the refrigerator for at least 1 hour before serving.

🔥 Serve

• Serve the trifle chilled, straight from the refrigerator.
• Garnish with a few fresh berries and a sprig of mint for color.
• Optionally add a drizzle of extra custard or a dollop of whipped cream on each serving.
• Pair with a cup of English tea or a glass of sparkling water.