Ingredients

135g pack raspberry jelly, torn into cubes
100ml Pimm's No 1 Cup
100g Coop blueberries
125g Coop raspberries
5g mint, shredded, plus extra leaves to garnish
100ml local double cream
100ml 0% fat Greek style natural yogurt
150g madeira cake, cut into cubes
1 Coop Irresistible meringue nest, crumbled

Method

1. Make up the jelly according to the pack instructions, replacing 50ml of the cold water with 50ml of the Pimm's No 1 Cup

2. Divide between four clean jars or serving glasses and chill in the fridge for 4 hours, or until set

3. Put the berries, mint and remaining Pimm's in a bowl and leave to marinate, stirring occasionally

4. Whip the cream to stiff peaks, then stir in the yogurt until smooth

5. To assemble the trifles, put a few cubes of cake on top of each jelly, then spoon over the marinated berries and juices

6. Top with a couple of spoonfuls of the cream

7. If serving immediately, crumble over the meringue and garnish with the extra mint

8. If packing for a picnic, put the meringue and mint in a separate container and top the trifles just before serving