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Method

1. Sift the icing sugar into a small bowl. Add the Bulla Double Cream and gently mix together.

2. Prepare the jelly according to packet instructions and pour into a large jug.

3. Pour the jelly evenly amongst 6 serving glasses, place 4-6 pieces of cut strawberry into each glass and refrigerate until the jelly has set – approximately 2 hours.

4. Place a layer of cream into each glass on top of the jelly, followed by a layer of sponge cake, another small layer of cream and then a layer of mixed berries.

5. Lastly, place a generous portion of cream on top of the mixed berries. Serve immediately.

Ingredients

600mL Bulla Double Cream

2 Tbsp icing sugar, sifted

4 x 85g packs strawberry jelly

1 large punnet strawberries

1 store bought madeira cake, broken into rough bite size pieces

1 punnet blueberries

1 punnet raspberries

Individual Christmas Summer Trifle

3.3
(4)
  • 6 Serves
  • 15 minutes
  • 2 hours

Recipe courtesy of Bulla

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Ingredients

600mL Bulla Double Cream
2 Tbsp icing sugar, sifted
4 x 85g packs strawberry jelly
1 large punnet strawberries
1 store bought madeira cake, broken into rough bite size pieces
1 punnet blueberries
1 punnet raspberries

Method

  1. Sift the icing sugar into a small bowl. Add the Bulla Double Cream and gently mix together.
  2. Prepare the jelly according to packet instructions and pour into a large jug.
  3. Pour the jelly evenly amongst 6 serving glasses, place 4-6 pieces of cut strawberry into each glass and refrigerate until the jelly has set – approximately 2 hours.
  4. Place a layer of cream into each glass on top of the jelly, followed by a layer of sponge cake, another small layer of cream and then a layer of mixed berries.
  5. Lastly, place a generous portion of cream on top of the mixed berries. Serve immediately.

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