Easy Summer Trifle

Photography/Food styling: Vanessa Russell, Raspberry Creative

The festive season is well and truly upon us and diaries are filling quickly. There is no better time than now to plan for easy, flavoursome entertaining. Not only is it perfect for the time poor but it comprises of sweet, locally grown frozen mixed berries produced by Stuart and Allison McGruddy, founders of My Berries, Caboolture, Queensland. Their blend of strawberries, raspberries and blueberries accentuate the flavour of this trifle. Try a fancy cocktail glass to jazz it up for the next special occasion.



350g My Berries frozen My Berry Blend
3 tbsp lemon juice
1/2 cup sugar
1/4 cup water
1/3 cup pistachios, chopped
2 cups whipped cream
6-8 white bread slices

250g punnet fresh strawberries, sliced



In a saucepan, combine the pouch of My Berry Blend, lemon juice, sugar, and water. Cook on medium heat and simmer, until the berries burst and the sugar dissolves.

Set aside to cool completely. Once cooled, puree in a blender, and then run through a fine mesh strainer to catch any lumps and seeds. Set aside in a bowl. 

Use cookie cutters to form several rounds from sliced white bread. 

Dip the bread rounds in the berry sauce, until fully soaked. For each jar, place one soaked bread round on the bottom.

Follow with a layer of sliced strawberries and pistachios, then another slice of bread, a dollop of whipped cream, another slice of bread, and repeat until the jar is full.

Garnish with more whipped cream, sliced strawberries and chopped pistachios.

Makes 6 glasses.