Mixed Berry & Lavender Trifle


    1/2 cup sugar
    1/4 cup fresh lemon juice
    1 cup The Jam Bandits Mixed Berry & Lavender Jam
    4 cups berries of your choice
    2 cups heavy cream
    Sponge cake


In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

In another bowl, combine jam with 3 cups of berries, mashing slightly. 

In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks. 

Slice sponge cake 2cm thick; brush both sides of slices with lemon syrup.

Fit 1/2 of slices snugly in the bottom of a large wine glass or other glass dessert bowl, trimming edges if necessary. Gently spread top of layer with 1/2 of raspberry mixture, and then 1/2 of whipped cream. Repeat to create another layer; garnish with remaining cup berries. 

Refrigerate until ready to serve, up to 24 hours.


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