Siba's Sunday Trifle

Ingredients:

Berry Sauce:

400 grams (14 ounces) blended solidified berries

120 grams (4 ounces) caster sugar (superfine sugar)

Ground get-up-and-go of 1 lemon

Layers:

500 grams (18 ounces) cream cheddar

1 liter (4 1/4 containers) strawberry yogurt

1 extensive Swiss move (jam move), cut into thin cuts

1 liter (4 1/4 mugs) custard

250 grams (9 ounces) crisp entire raspberries

250 grams (9 ounces) crisp strawberries, quartered

Crisp mint leaves, for decorate

Directions:

For the berry sauce: Place the solidified berries in a medium pan and warmth for a couple of minutes until the point when they relax, pulverizing them with the fork or spoon. Include the sugar, lemon get-up-and-go and 1/4 container water and cook until thickened and lessened, for a further 5 minutes. Put aside and cool.

For the layers: Whisk the cream cheddar until the point that delicate and smooth in a blending dish. Include the yogurt a little at any given moment, beating great after every expansion to keep any protuberances from shaping. Proceed until the point when all the yogurt is blended in with the cream cheddar.

In a profound play dish, begin with a layer of the Swiss move cuts. Top with some custard. Next, include a portion of the yogurt and cream cheddar blend and sprinkle some berry sauce around the edge, trailed by a layer of raspberries and strawberries. Next, rehash the layering with the Swiss move cuts, custard, yogurt and cream cheddar blend and after that the berry sauce and crisp blended berries. Rehash the layering for the last time, finishing with the strawberries lastly a sprinkle of the sauce. Enhancement with crisp mint.

Serve promptly or cover with stick wrap and keep in the ice chest until required.