Creamy Summer Fruit Trifle

This one pretty much covers all the food groups! I came up with this for my daughter’s birthday (hence the unicorns!), but it’s a fantastic Christmas pud that everyone will love, and goes a long way!

This trifle is an explosion of flavours, so it’s important to use good ingredients. I used Lewis Road Creamery cream because it whips to the perfect consistency, and does that fabulous dripping thing down through the fruit and on the plate…yum!

Creamy Fruit Chocolate Crunch Trifle

Ready in 2 hours (inc. refrigeration time). Serves 6-8.


  • 1 packet red jelly (I used boysenberry)
  • 1 store-bought strawberry sponge roll
  • 500g fresh custard
  • 600g Lewis Road Creamery organic cream
  • 1/4 teaspoon vanilla extract, with seeds
  • 200g fresh blueberries
  • 250g punnet strawberries
  • 1 packet Oreos, any flavour
  • 1 gold kiwifruit
  • Edible flowers, sprinklers or cake decorations, to serve


Make jelly according to packet instructions. Stir and allow to cool slightly (but not set).

Slice the strawberry sponge roll into 1.5cm pieces and line the bottom of the sides of your glass trifle bowl, packing them in quite firmly. Pour the jelly over the top slowly, ensure sponge roll is still touching the sides and refrigerate until jelly is set, approx. 1 hour.

Once jelly is set, pour custard over the top and spread evenly; this should be about 2cm thick in the glass bowl. Thinly slice strawberries lengthwise so they make a heart shape, and push down a little the custard, point-end upwards, around the sides of the bowl. Sprinkle a few blueberries onto the custard, ensuring some can be seen peeping through the strawberry slices through the glass, and add a few pieces of chopped strawberry and gold kiwifruit to the middle. Break a few Oreos into pieces and spread evenly across the custard.

Whip cream until it’s thick but not over-whipped. Fold vanilla into the cream, and pipe or smear over the fruit and biscuits. In the centre, slice a few pieces of kiwifruit, then pipe a top-knot of cream on top.

Decorate the top with your remaining blueberries, strawberries, kiwifruit and broken biscuits. Serve with large spoons!