Ingredients
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200g fresh or frozen raspberries
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1/2 cup caster sugar
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70ml Pimm's No1 Cup
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450g strawberries, hulled, quartered
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150ml thick cream
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150ml thick Greek yoghurt
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4 store-bought meringue nests, crumbled
Give the classic trifle am English twist with this Queen's Birthday weekend.
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Put raspberries, Pimm's and caster sugar into a saucepan over very low heat for 5 minutes until the juices start to flow. Leave to cool.
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Transfer the raspberry and sugar mix to a blender and puree until smooth (you can add a touch of cornflour to thicken more if required). Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
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Fold everything together until just combined and add to large bowl. Add extra strawberries and raspberries on top, to serve.
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