Summer berry trifle

This summery trifle uses the season’s colourful bounty of bright raspberries and strawberries along with layers of homemade custard. To top it off you have whipped cream and crunchy almond praline – how delicious! Don’t be afraid to experiment and use whichever berries you have on hand, including blueberries or boysenberries. Summer fruits such as mango also work a treat.

Serves 8


600mL full-cream milk

1 tsp vanilla extract

6 egg yolks

3 tbsp caster sugar

1 tbsp cornflour

3/4 cup slivered almonds

1 cup sugar

15 savoiardi (ladyfinger) biscuits

120mL sherry or brandy (optional)

2 cups fresh or frozen raspberries

1 cup strawberries, hulled and thickly sliced

300mL double (whipping) cream, whipped

  1. To make the almond praline, line a baking tray with baking paper. Combine almonds and sugar in a small saucepan and turn heat to very low. Let the sugar melt slowly and fold mixture to coat almonds and stop sugar burning on the base of the pan. Cook gently until all sugar is melted and almonds are coated, about 5-8 minutes.
  2. Carefully pour praline mixture on baking tray and spread with metal spatula until thin, being very careful not to touch praline with your skin. When completely cool, after 30-60 minutes, break into 1-2cm pieces with your hands. Set aside.
  3. To make the custard, put milk in a thick-bottomed saucepan with the vanilla and turn heat to low. Stir, bringing to a gentle simmer, but do not boil.
  4. Meanwhile, in an electric mixer, beat egg yolks, sugar and cornflour until pale and sugar is dissolved. Pour warm milk mixture into the egg mixture, then transfer everything back into the saucepan.
  5. Turn heat to low and stir constantly for 8 minutes, until slightly thickened. Allow to cool. Custard will thicken slightly as it cools.
  6.  Layer 3-4 savoiardi biscuits along the base of a glass trifle bowl. Drizzle over 2 tablespoons of sherry or brandy. Sprinkle a handful of raspberries on top. Arrange slices of strawberries around the edge of the bowl so they can be seen from the outside. Pour in about ¼ cup custard. Repeat layers 3 times with remaining biscuits, berries and custard. Chill until ready to serve. When you are ready to serve, top with whipped cream and scatter over praline. 

Top tip: As a result of frequent dishwashing, glass bowls can become permanently cloudy and dishware decorations and colours can fade permanently. To help prevent your favourite glassware losing its shine, try using Finish Protector.