If you‘re planning a Jubilee party, fly the flag with this fun and simple dessert.
INGREDIENTS
- 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
METHOD
- Make up the jelly according to the pack instructions, replacing 50ml of the cold water with 50ml of the summer cup
- Divide between four clean jars or serving glasses and chill in the fridge
for 4 hours, or until set - Put the berries, mint and remaining summer cup in a bowl and leave to marinate, stirring occasionally
- Whip the cream to stiff peaks, then stir in the yogurt until smooth
- To assemble the trifles, put a few cubes of cake on top of each jelly, then spoon over the marinated berries and juices
- Top with a couple of spoonfuls of the cream
- If serving immediately, crumble over the meringue and garnish with the extra mint
- If packing for a picnic, put the meringue and mint in a separate container and top the trifles just before serving
