For the berry sauce
- 4 cups mixed berries (strawberries, raspberries, blueberries)
- ½ cup caster sugar
- 2 Tbsp. lemon juice
- 1 tsp vanilla
- 3 small sprigs rosemary
For the whipped cream
- 250ml whipping cream
- 3 Tbsp. caster sugar
For the trifle
- 2 cups strawberries, sliced
- 1 cup blueberries
- 1 Madeira loaf, sliced
Combine all the ingredients for the berry sauce in a Le Creuset Signature Round Casserole and bring to a boil.
Reduce heat and cook until the berries are soft and the sauce is thickened slightly. Remove from the heat and allow to cool.
Slice the strawberries and set aside.
Whip the cream with the sugar until soft peaks form.
To assemble the trifle, layer the berry sauce, Madeira cake, fresh berries and whipped cream in glasses and place in the fridge for 30 minutes-2 hours before serving.
Recipe and images courtesy of Alida Ryder.