Strawberry Trifle with Pimm’s
Serves: 6
Ready in: 15 to 30 mins
Ingredients:
4 trifle sponges (about 100g in total)350g strawberries, sliced
4 tbsp caster sugar
4 tbsp Pimm’s, undiluted
425g can reduced-fat custard
200ml double cream
150g low-fat natural yoghurt
grated rind of half an orange
grated rind of half an lemon
[hd]To decorate[/hd]
3 strawberries, halved
a few tiny pansy flowers or lemon and orange rind curls
method:
- Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2lt glass dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimm’s.
- Spoon the custard over the top of the fruit and spread the top into an even layer.
- Place the remaining caster sugar and the cream in a bowl and whip the cream until it just forms soft swirls. Then fold in the yoghurt and fruit rinds. Spoon over the custard and chill until required.
- Decorate with halved strawberries and pansy flowers, or lemon and orange rind curls made with a zester, just before serving.
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