Summer trifle
Summer trifle
  • assortment of fresh fruit (pick whatever is in season. I have used:
  • blackberries
  • raspberries
  • red currants
  • peaches
  • nectarines
  • blue berries
  • For the raspberry cream;
  • 250 ml of whipping cream
  • 2 tbsp of sugar or more or less as you prefer
  • 200 gr fresh raspberries
  • Cake - homemade or storebought
  1. Whip the cream with the sugar until you have stiff peaks. Use a fork to break up some of the raspberries and carefully fold them through the cream. You want it to look rippled and not all pink.
  2. Clean and cut or peel the rest of the fruit in whatever size you want it to be.
  3. Cut the cake in slices and arrange layers on plates with the cake, the fresh fruit and the raspberry cream and tuck in and enjoy!