Christmas berry trifle

Recipe: Christmas Berry Trifle


  • 200g (about 16) savoiardi (sponge finger biscuits)
  • 2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals
  • 1 tsp rosewater essence 80g unsalted pistachio kernels
  • 4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais
  • 500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
  • 2 tsp icing sugar mixture


  1. Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish. Prepare the jelly following packet directions. Stir in the rosewater essence.
  2. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.
  3. Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted. Set aside to cool slightly. Coarsely chop.
  4. Spoon the fromage frais over the jelly. Top with the mixed summer fruit. Sprinkle with pistachios and dust with icing sugar to serve.

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)