- Four stem glasses or tumblers
- One 4 3⁄4 ounces packet of strawberry jelly (Jell-O) made up with 1 3⁄4 cups water and set in a shallow dish
- 1 cup small strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 4 tbsp. caster sugar
- 1⁄2 tsp. vanilla essence
- 1 3⁄4 cup double cream
- 20 crisp Amaretti biscuits
- 4 tbsp. Cassis
- A handful of mint leaves
- 4 small sprigs of mint
- Make up the jelly and leave it to set. You should do this several hours before you start preparing the rest of the trifle.
- Prepare the strawberries, raspberries and blueberries by washing, drying and hulling where necessary. Reserve a handful of the best ones for decoration. Cook the blackberries in a little water with half the sugar and the vanilla. When soft, purée with a stick blender and rub through a sieve to remove the pips. Keep on one side.
- Whip the cream with the remaining sugar. Once the jelly has set, dice it into small squares and divide half of it between the four glasses. Add a layer of whipped cream, using one third of the cream divided between the four glasses. Crush the Amaretti and sprinkle half of the crumbs on to the cream.
- Divide the remaining jelly between the four glasses and top with a layer of blueberries and raspberries, drizzle with the Cassis. Mix the blackberry purée into half of the remaining whipped cream and spoon it onto the fruit, dividing it between the four glasses. Sprinkle with the remaining crushed Amaretti and add a layer of sliced strawberries.
- Chill for at least 30 minutes. When ready to serve the trifle, shred the mint leaves finely and fold them into the remaining whipped cream. Spread the cream onto the top of each trifle and decorate with a few berries and a small sprig of mint.