Operation Manual

Desserts and Sweets

Sensational Summer Berry Trifle

Serves 2

Ingredients

130g strawberries, sliced

1 tsp icing sugar

100g raspberries

100g cherries, pitted and cut in quarters

85g store-bought Madeira or vanilla sponge cake

Strawberry jam

20ml sherry (optional)

100ml double cream

175g pouring custard

1. Put the strawberries, raspberries and cherries into a bowl and sprinkle with the

icing sugar.

2. Cut the Madeira (or vanilla sponge) cake into slices. Press the slices together

with strawberry jam to make sandwiches, then cut into small cubes.

3. Put these into the base of a triﬂe bowl and sprinkle with the sherry (optional).

4. Spoon in the fruit and leave for a while so that the juice from the fruit soaks

into the cake.

5. Pour over the custard and shake the bowl carefully to ﬁll the gaps.

6. Place the double cream into the Short Cup and, using the Cross Blade, whip the

double cream.

7. Spoon over the custard and chill until ready to serve.

8. Quarter a few more strawberries, halve a few more cherries and scatter these,

along with a handful of raspberries, over the top just before serving.