If you're a newbie cook who's been delegated dessert duty, this is the recipe for you! Just layer together storebought sponge, berries, custard and mascarpone to make this showstopping no-cook trifle. If you're making it for kids, just leave out the alcohol.
1 plain sponge
3 punnets strawberries, hulled and halved, plus extra to garnish
1/2 cup orange juice
2 tbsp white rum, or orange liqueur (optional)
2 punnets blueberries, plus extra to garnish
3 cups custard
2 cups mascarpone
1/2 lemon, finely grated zest of
candied rose petals, to garnish (optional)
Cut sponge into 2cm cubes and arrange half in the base of a large serving bowl.
Blitz 2 punnets of strawberries with orange juice and liqueur, if using.
Drizzle half over the sponge cubes in the serving dish, then layer half the cut strawberries and blueberries over the top.
Blitz together custard, mascarpone and lemon zest.
Layer half over the berries, then top with another layer of sponge, the remaining strawberry puree and the rest of the berries.
Top with a second layer of custard mixture then sprinkle with extra berries and candied petals to serve, if using.