Red, white & blue trifles

Red, white & blue trifles
If you‘re planning a Jubilee party, fly the flag with this fun and simple dessert
Serves 4  / 
Prep 20  / 
Cook 0


135g pack raspberry jelly, torn into cubes

100ml Pimm's No 1 Cup

100g Co-op blueberries

125g Co-op raspberries

5g mint, shredded, plus extra leaves to garnish

100ml double cream

100ml 0% fat Greek style natural yogurt

150g madeira cake, cut into cubes

1 Co-op Irresistible meringue nest, crumbled


Make up the jelly according to the pack instructions, replacing 50ml of the cold water with 50ml of the Pimm's No 1 Cup

Divide between four clean jars or serving glasses and chill in the fridge for 4 hours, or until set

Put the berries, mint and remaining Pimm's in a bowl and leave to marinate, stirring occasionally

Whip the cream to stiff peaks, then stir in the yogurt until smooth

To assemble the trifles, put a few cubes of cake on top of each jelly, then spoon over the marinated berries and juices

Top with a couple of spoonfuls of the cream

If serving immediately, crumble over the meringue and garnish with the extra mint

If packing for a picnic, put the meringue and mint in a separate container and top the trifles just before serving