12 trifle sponges
1 pint fresh strawberries (Jennen’s in Wabash has nice ones right now)
213 g can of blackberries in fruit juice
213 g can of blackcurrants in fruit juice
Raspberries or Strawberries to garnish
- Place 4 trifle sponges in the base of a 1kg loaf lined with foil. Spread over raspberries or together with a little fruit juice.
- Cover with another 4 trifle sponges. Spread over the strawberries together with a little fruit juice (from blackberries or black currents can).
- Cover with remaining 4 trifle sponges. Spread over the blackcurrants and blackberries with a little fruit juice.
- Cover with foil and place weight on top, chill in fridge overnight.
- Serve with fresh cream or whipped cream.
