Summer is the perfect season to make this showstopping dessert. It’s a great way to show off our Pig & d’Pooch Moscato as well as the abundance of strawberries and rhubarb that’s available this time of year. Inspired by Raspberri Cupcakes recipe, these amazing strawberry, rhubarb and moscato trifles are sure to be a crowd favourite.


Serves 8
Preparation time: 60 minutes, plus chilling time



450ml Pig & d’Pooch Moscato
1 tbsp gelatine
¾ cup caster sugar
1 bunch rhubarb, diced
500g strawberries, diced
¼ cup brandy
2 store-bought sponge cakes
4 egg yolks
1 tbsp cornflour
2 cups pure cream
1 tsp vanilla bean paste
300ml pure cream and sliced strawberries, to serve



Combine 100ml of moscato and gelatine in a small bowl. Set aside.

Place half of the strawberries in a separate bowl and pour over 150ml of moscato. Refrigerate.

For the jelly, add ½ cup caster sugar and rhubarb to a saucepan. Bring to a simmer over medium heat. Simmer until sugar is dissolved and rhubarb is tender, but not falling apart. Add gelatine mixture and stir until it dissolves completely. Remove from the heat and stir in remaining strawberries and moscato.

Divide the mixture between 8 serving glasses. Refrigerate for 3 hours or until set.

For the custard, whisk egg yolks, remaining sugar and cornflour in a bowl.

Place cream and vanilla in a small saucepan and bring to a simmer.

Gradually whisk hot cream mixture into egg yolk mixture until combined.

Return to pan and stir over low heat until mixture thickens and coats the back of a wooden spoon. Pour into a bowl, cover with plastic wrap and refrigerate for 1 hour.

Slice sponge cakes horizontally into 1cm thick slices. Using a round cutter, cut 8 rounds of cake and place on top of the jelly. Spoon over brandy.

Arrange a single layer of the moscato strawberries over the sponge cake. Spoon custard over the strawberries and refrigerate overnight.

When ready to serve, whip cream and spoon over the top. Top with sliced strawberries.


Image Source: Raspberri Cupcakes

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