English Elderflower Trifle
Over a year ago
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Ingredients
- 4 tbsp Bottlegreen Elderflower Cordial
- 8 Trifle Sponges
- 100g (4oz) Fresh Strawberries, Halved
- 100g (4oz) Raspberries
- 100g (4oz) Redcurrants, Blackcurrants or Blackberries
- 100g (4oz) Blueberries
- 500g Pot Ready-made Custard
- 200ml (1/3 pint) Double or Whipping Cream
- Blackberry leaves or Mint leaves, to decorate
Accompaniment
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Description
Capture the essence of an English summer with this fabulous fresh berry trifle. It tastes divine with its subtle flavour of Bottlegreen Elderflower cordial
Method
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1
1 Put the Bottlegreen Elderflower Cordial into a jug and dilute it with 4 tbsp cold water.
2 Arrange the trifle sponges in the base of a large trifle dish (or use individual dishes, if you prefer). Pour the elderflower cordial evenly over the sponges and allow a few minutes for it to soak in.
3 Reserve a few fruits for decorating the trifle, then mix all the remaining fruit together. Spoon onto the trifle sponges, keeping the surface as level as possible.
4 Pour the custard evenly over the fruit. Whip the cream in a chilled bowl until it holds its shape, then spoon it over the custard. Cover and chill. Before serving, decorate the trifle with the reserved fruits and leaves.
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