Summer berry trifle

Anyone can knock up a trifle. This one stands apart from the pack by using orange juice, mascarpone and berries.

Berry trifle

When I’m busy, I reach for stress-free food ideas that I can put together for the family with little preparation. Trifle is a Kiwi classic, but this summer I’ve lightened it up with orange juice, mascarpone and lots of berries.

Berry trifle

1 plain sponge (about 25cm x 20cm)

3 punnets (750g) strawberries, hulled and halved, plus extra to garnish

1/2 cup orange juice

2 tablespoons white rum or orange liqueur, such as triple sec (optional)

2 punnets (250g) blueberries, plus extra to garnish

3 cups custard (store-bought, or recipe below)

2 cups mascarpone

Finely grated zest of 1/2 a lemon

Candied petals* or edible flowers

To make trifle, cut sponge into 4cm cubes; arrange half in the base of a large serving bowl. Place 2 punnets of strawberries, orange juice and liqueur, if using, in a blender; whizz to combine. Drizzle half over the sponge in serving bowl; arrange half the cut strawberries and blueberries on top. Whizz together custard, mascarpone and lemon zest.

Spread half over the berries, then top with another layer of sponge and the remaining strawberry puree, cut strawberries and blueberries.

Top with a second layer of custard mixture then sprinkle with extra berries and candied petals or edible flowers to serve. Serves 10

*For instructions on how to make candied petals, go to annabellangbein.com.

Ensure petals are from edible flowers that haven't been sprayed with any pesticides.

CUSTARD

3 cups milk

3 egg yolks

3/4 cup sugar

1 1/2 tablespoons flour

1 1/2 teaspoons vanilla extract

Heat milk until small bubbles form around edge. Remove from heat.

Beat egg yolks with sugar and flour until smooth. Whisk in hot milk.

Transfer to a saucepan. Cook over medium heat, stirring constantly, until sauce comes to a simmer.

Cook 1 minute longer then remove from heat and stir in vanilla. Cool.

Annabel Langbein is a New Zealand cook, author and TV presenter. Recipe from A Free Range Life: Celebrate Summer! (ezibuy.com.au). Photograph: Emily Hlavac Green