Strawberry Trifle

  • 17 Feb - 23 Feb, 2018
  • Mag The Weekly
  • Cookery


· 4 trifle sponges

· 350g strawberries, sliced

· 2tbsp sugar

· 425g reduced-fat custard

· 200ml double cream

· 150g low-fat natural yogurt

· Grated zest from half an orange and half a lemon


Break the trifle sponges into pieces and arrange in a single layer in the base of a 2.3 liter glass dish. Arrange strawberries on top, sprinkle with sugar. Pour the custard on top of the fruit and spread into an even layer. Whip double cream, then fold in yogurt. Mix in the grated zest. Spoon the cream mixture over the custard and chill until required. Decorate with strawberries and pansy flowers or lemon and orange rind curls made with a zester.