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Strawberry Trifle with Pimms

Who can resist trifle? This lighter more modern version is made with pimms soaked strawberries and topped with reduced fat custard and a lighter, reduced fat creamy yogurt layer flecked with citrusy lemon and orange rind. If you have time leave the strawberries and pimms to soak for 30 minutes or more so that the flavours seep into the sponge base before topping with the custard and cream. 


Serves 6

Preparation time 25 minutes

Chilling time 2 hours


4 trifle sponges, about 100g/4oz in total

350g/12oz strawberries, sliced

4 tbsp caster sugar

4 tbsp pimms, undiluted

425g/15oz can reduced fat custard

200ml/7fl oz double cream

150g/5oz low fat natural yogurt

Grated rind half orange

Grated rind half lemon

To decorate

3 strawberries, halved and a few tiny pansy flowers or lemon and orange rind curls (Note – 2 options shot at photography)


1      Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre/2 pint glass dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the pimms. 

2      Spoon the custard over the top of the fruit and spread the top into an even layer.

3      Whip the cream in a bowl until it just forms soft swirls then fold in the yogurt and fruit rinds. Spoon over the custard and chill until required. Decorate with halved strawberries and pansy flowers or lemon and orange rind curls made with a zester just before serving.