Doughnut trifle
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Doughnut trifle

By Samuel Goldsmith

Whip up this cheat’s trifle in just five minutes using doughnuts, custard and summer berries

  • Prep:5 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 572
  • fat 39g
  • saturates 20g
  • carbs 46g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 0.43g

Ingredients

  • 8 Morrisons Market Street glazed or sugar-coated donuts , halved through the middle
  • 300ml double cream
  • 1 tsp vanilla extract
  • 4 tbsp icing sugar
  • 600g berries (strawberries, raspberries, blueberries and blackberries all work well), defrosted if frozen
  • 500g custard
  • 75g toasted flaked almonds (optional)

Method

  1. Lay out eight individual deep serving dishes (or you can make it in one large trifle dish). Cut the Morrisons Market Street doughnuts into bitesize pieces and split half of them between the bottom of each dish.

  2. Whip the double cream, vanilla extract and icing sugar together until they’ve formed soft peaks and set aside.

  3. Take a third of the berries and dot them on top of the doughnut layer. If you’re using strawberries you may need to slice them pieces. Divide the custard between each dish on top of the fruit. Follow with another layer of doughnut, a third of the berries and then spoon or pipe the cream on top. Garnish with the remaining berries and the flaked almonds, if using. Will keep chilled for three days. 

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