Red, white & blue trifles
Ingredients
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
Method
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