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