The perfect serve for Wimbledon – Strawberry trifle with Pimms

Strawberry trifle with Pimms
Serves: 6
  • 4 trifle sponges, aprox 100g
  • 350g strawberries, sliced
  • 4 tbsp caster sugar
  • 4 tbsp Pimms, undiluted
  • 425g can reduced fat custard
  • 200ml double cream
  • 150g low fat natural yogurt
  • Grated rind half orange
  • Grated rind half lemon
  • To decorate:
  • 3 strawberries, halved lemon and orange rind
  1. Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre glass dish.
  2. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimms (if you have time, soak the strawberries in the Pimms for 30 mins).
  3. Spoon the custard over the top of the fruit and spread the top into an even layer.
  4. Whip the cream in a bowl until it just forms soft swirls then fold in the yogurt and fruit rinds. Spoon over the custard and chill until required. Decorate with halved strawberries and lemon and orange rind curls made with a zester just before serving.


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