Waitrose and Partners
Gooseberry and elderflower trifles

Gooseberry and elderflower trifles

This twist on the classic trifle uses sharp, slightly sweet gooseberries, fresh vanilla custard, crumbled ginger nuts and is topped with cream whipped with floral elderflower cordial.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluschilling

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  • 400g gooseberries
  • 4 tbsp caster sugar
  • 4 tbsp elderflower cordial
  • 14 ginger nut biscuits
  • 200ml fresh vanilla custard
  • 250ml couple cream


  1. Put the gooseberries in a saucepan with 2 tbsp sugar and 4 tbsp water. Cover with a lid and cook for 7-8 minutes, until the fruit has just collapsed. Remove from the heat and stir in 2 tbsp elderflower cordial; set aside to cool. Meanwhile, crush 12 ginger nuts to coarse crumbs. Divide ½ the biscuits between 4-6 glasses. Top with ½ the gooseberries and their juices and press down with a teaspoon.

  2. Divide the custard equally between the glasses, then top with the remaining ginger crumbs, followed by the remaining gooseberries. Press down again, then chill for an hour. Whisk the cream with the remaining 2 tbsp sugar and cordial, until it forms a soft, lolloping cloud (don’t over-whisk). Divide between the trifles, then crush the remaining 2 ginger nuts and scatter over the top.


Typical values per serving when made using specific products in recipe


1,895kJ/ 454kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating