Layered Fruit Trifle with Custard & Cream

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  • 500 g mixed berries (strawberries, raspberries, blueberries)
  • 2 tbsp caster sugar
  • 1 tbsp lemon juice

Vanilla Custard

  • 600 ml whole milk
  • 4 large egg yolks
  • 50 g caster sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla extract

Whipped Cream

  • 300 ml double cream, chilled
  • 2 tbsp icing sugar, sifted
  • 1 tsp vanilla extract

To Decorate

  • Handful of fresh berries
  • Fresh mint leaves

Equipment

  • 20 cm round cake tin
  • Large mixing bowls
  • Hand or stand mixer
  • 9×13 cm (3 litre) trifle bowl or individual glasses

Instructions