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Summer Berry Rose Trifle

Chocolate sponge covered with rose infused strawberries, blueberries and raspberries then smothered with custard and cream, this makes for an easy but indulgent summer dessert.
Servings: 8
Author: Choclette

Ingredients

  • 12 chocolate madeleines (or sponge of choice)
  • 250 g blueberries – washed
  • 500 g strawberries – washed and halted or quartered (according to size)
  • 250 g raspberries
  • 3 tbsp rose syrup (or cordial of choice)
  • 3 tbsp rose liqueur (or use substitute with more rose syrup)
  • 500 ml custard
  • 300 ml double cream

Instructions

  • Marinade the strawberries in the rose syrup for an hour if possible. Likewise marinade the blueberries in the rose liqueur for the same amount of time.
  • Line a trifle bowl or other large round dish with the madeleines or sponge.
  • Spoon the blueberries and any juice over the sponges, followed by the strawberries so there are distinctive layers of colour.
  • Pour the custard over the fruit, making sure all are covered.
  • Whip the cream until peaks form, but take care not to over whip. Spoon over the custard.
  • Sprinkle the raspberries over the top along with any other sprinkles desired. If you can bear it, leave in the fridge or a cool place to firm up for an hour or so before eating.