Mum's Summer Trifle

Serves 12






250g sugar

8 eggs

200g plain flour

50g unsalted butter, melted


2 punnet blueberries

3 punnet strawberries, cut in half

6 sheets gelatine

800ml Sugar Syrup*

Sugar syrup*

400g white sugar

400ml cold water

Put sugar and water in a saucepan and boil until sugar dissolves.

Note: Sugar syrup lasts for a long time and is handy to have made up.

Store in a sterilised jar in the refrigerator.

Crème Patissiere

1litre milk

2 vanilla bean, halved vertically and seeds scraped out

12 egg yolks

250g sugar

80g cornflour

400ml cream, whipped

350ml strawberry liquor


125g grated milk chocolate

1 punnet blueberries

1 punnet blackberries

1 punnet raspberries

20 mint leaves


For the sponge

Preheat oven to 190C.

Whisk the sugar and eggs together in a beater until doubled in size and light and fluffy.

Slowly sieve in flour, folding gradually through the mix.

When the flour has been incorporated, gently stir through the melted butter.

Grease 2 rectangular baking trays and pour mix out onto the trays.

Bake in oven for 8-10 minutes, or until the sponge is golden brown in colour.

Remove from oven and cool the sponge completely. 

Cut the sponge into individual matchbox pieces.

To make crème patissiere

Put milk in pan and add vanilla bean and seeds; bring close to boil and then set aside, for the milk to infuse.

Whisk the egg yolks and sugar together until pale and ribbon-like, sift cornflour in and mix thoroughly.

Remove vanilla bean from milk and slowly whisk milk into the egg mix, then return all to the pan.

On low heat, stir until the mix bubbles; once bubbling cook for 4 minutes, stirring, or until flour taste has gone.

Transfer to a bowl and firmly cover the mixture with plastic wrap refrigerate until cool.

Whip the cream and fold into the cold crème patisserie.

To make the jelly

Soak the gelatine in cold water until softened, for 10 minutes.

Remove from the water and squeeze out the excess water.

Place into a clean bowl.

Heat the sugar syrup in a pot on the stove top and remove just before boiling.

Pour the sugar syrup over the gelatine, then mix until dissolved.

Cool jelly mixture slightly before using.

To assemble in the trifle

Scatter half the berries onto the bottom of the trifle dish, then pour half of the jelly into the dish and set in the fridge.

Once set, place a layer of sponge pieces over the jelly.

Brush with half the strawberry liquor until sponge is soaked through.

Then add half the crème patissiere and flatten with a spatula.

Freeze for 30 minutes.

Repeat the process to add another layer but do not freeze after the second layer.

Leave for 20 minutes before garnishing. 

When ready to serve, garnish with the berries, and some mint leaves.

Generously grate over the milk chocolate to serve.