Simple Summer Berry Trifle

An easy dessert to please everyone in the family! Try this classic trifle recipe.
Serves: 10
  • For the Custard
  • 300ml Carnation Light Evaporated Milk
  • 2 tbsp Custard Powder
  • 1 tbsp Sugar
  • 2 tbsp Strawberry Jam
  • 150g Blueberries
  • 250g Strawberries, de-stalked and halved
  • 150g Raspberries
  • Madeira Cake (approx 300g)
  • 300ml Whipping Cream
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    5 mins PT5M

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Each serving typically contains

  • Energy 1346kJ 322kcal 16%
  • Fat 17.8g 25%
  • Saturates 11.1g 55%
  • Sugars 21.1g 23%
  • Salt 0.31g 5%

of an adult's Reference Intake (RI)*
Energy per 100g: 863kJ/207kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. For the custard: Mix the Carnation Light Evaporated Milk, sugar, and custard powder together in a small saucepan. Place over a medium heat and slowly bring to a simmer whilst stirring. Once the custard has thickened, remove from the heat and allow to cool. Cover the saucepan with a lid or plate whilst it is cooling to prevent a skin forming on the top of the custard.
  2. Whilst the custard is cooling, wash the berries and then tip into a large bowl. Add the strawberry jam, mix through, and put to one side. Use a food processor to crumb the madeira cake until it resembles bread crumbs. Finally, in a separate bowl whip the cream until it is light and fluffy and holds its own soft peaks.
  3. In a large glass bowl, layer the berries and crumbs starting with the berries. After each additional layer give the bowl a gentle shake. Pour the custard over the last berry layer and finally spoon over the cream and spread over evenly.
  4. For best results make this trifle the day before and leave in the fridge overnight. Try adding a dash of Sherry to the berries for a more grown up treat.

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