One of the things that my husband won’t eat is custard, so most traditional trifle recipes are a no-go area in our house. However, a few years ago I saw a recipe for a no-custard trifle (I can’t remember where!), and we haven’t looked back since.
There are some people I know who say that you simply can’t have a trifle without custard, but you really don’t notice that it isn’t there. Plus I like to think that this version is slightly healthier because it uses yoghurt instead….but it’s still topped with whipped cream!
Ingredients – Serves 4:
- 1 packet of berry flavoured jelly (jello)
- 8 sponge finger biscuits
- 2tbsp berry flavoured liqueur (optional)
- 400g/14oz frozen berries – use whichever berry you prefer, I used mixed berries
- 400g/14oz berry flavoured yoghurt (the creamier the better)
- 300g/10oz cream, whipped
- Grated chocolate, to serve (optional)
- Make up the jelly (jello) in a jug or bowl as per the packet instructions then leave to set in the fridge.
- When the jelly has set, stir it with a spoon to break it into small lumps. Divide the jelly between 4 glass dishes.
- Break 4 of the sponge finger biscuits in half and press 2 pieces into the jelly in each dish.
- Drizzle a little of the berry liqueur over each sponge finger piece. If you are making trifles for children then you could use a little fruit juice instead of liqueur.
- Put 1 handful of frozen berries into each dish.
- Then break the remaining 4 sponge fingers between the dishes, and add another drizzle of liqueur (or juice).
- Put about a quarter of the yoghurt into each dish, then top with another 2 handfuls of the frozen berries.
- Top each dish with the whipped cream, then sprinkle some grated chocolate on top (if you have any).
- Put the trifles in the fridge for at least a couple of hours so the berries can defrost.