Showing Products and Prices for Show Products for
to Glenfield for View Schedule
We notice you are using an older browser. If you find you are experiencing issues, we recommend switching to a browser version listed in our FAQ section.

Three ways with Trifle

Three ways with Trifle

serving size icon
30 mins + 10 mins
serving size icon
Serves 6


  • 500 g fresh berries
  • ¼ cup icing sugar
  • 1 bakery sponge cake
  • 500 ml custard
  • 250 ml cream lightly whipped
  • mint leaves to garnish



1. Place 200g of the berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.

2. Spoon the puree into the base of 6 glasses. Break the sponge cake into bits and place a layer carefully on the purée, drizzle over some sherry, then spoon a layer of custard, followed by a layer of berries.

3. Continue the layering to the top of your glasses. Finish with whipped cream. Cover and refrigerate until needed. Decorate the top with a few berries and mint leaves.


500ml custard

1 store bought sponge cake

2 bananas, sliced in to rounds

250ml cream, lightly whipped

1 cup store bought chocolate and/or caramel sauce

Grated milk chocolate, to serve

Use the method above, but omit the berries and layer the glasses with custard, sponge, bananas and your favourite caramel and/or chocolate sauce. Top with a blob of whipped cream and some grated chocolate or banana slices.


1 store bought bakery jam roll

500g fresh berries, plus extra for garnish

½ cup icing sugar

250ml cream, lightly whipped

500ml custard

½ cup sherry, marsala or brandy

Mint leaves to garnish

1. Line a 20cm tin with plastic wrap.

2. Thinly slice (1/2 cm) a bakery jam roll, lining the bottom and sides of the tin and reserving some for the top.

3. Puree berries with icing sugar, then put through a sieve to remove the pips.

4. Fold whipped cream and puree into the custard.

5. Sprinkle the sherry over the sponge. Pour the custard mixture into the tin. Carefully place the remaining jam roll on top and freeze for 7 hours / overnight.

6. Garnish with berries and mint leaves.


Qty Price
Orchard Gold Frozen Blueberries Supreme $6.00 ea
$6.00 ea
Chelsea Icing Sugar $1.70 ea club price $1.99 non club member
$1.70 ea club price $1.99 non club member
Instore Bakery Cake Vanilla Sponge Fresh Cream $6.20 ea
$6.20 ea
Anchor Custard Vanilla $3.50 ea was $4.50
$3.50 ea was $4.50
Countdown Cream $2.51 ea
$2.51 ea
Superb Herb Mint Fresh $4.00 ea
$4.00 ea