Red, white & blue trifles


If you‘re planning a Jubilee party, fly the flag with this fun and simple dessert.


  • 135g pack raspberry jelly, torn into cubes
  • 100ml summer cup
  • 100g Co-op blueberries
  • 125g Co-op raspberries
  • 5g mint, shredded, plus extra leaves to garnish
  • 100ml Co-op double cream
  • 100ml Co-op 0% fat Greek style natural yogurt
  • 150g madeira cake, cut into cubes
  • 1 Co-op Irresistible meringue nest, crumbled


  1. Make up the jelly according to the pack instructions, replacing 50ml of the cold water with 50ml of the summer cup
  2. Divide between four clean jars or serving glasses and chill in the fridge
    for 4 hours, or until set
  3. Put the berries, mint and remaining summer cup in a bowl and leave to marinate, stirring occasionally
  4. Whip the cream to stiff peaks, then stir in the yogurt until smooth
  5. To assemble the trifles, put a few cubes of cake on top of each jelly, then spoon over the marinated berries and juices
  6. Top with a couple of spoonfuls of the cream
  7. If serving immediately, crumble over the meringue and garnish with the extra mint
  8. If packing for a picnic, put the meringue and mint in a separate container and top the trifles just before serving