Watermelon, Hazelnut & Strawberry Trifle


A contemporary and easy to make take on traditional trifle that’s sure to wow your guests. The refreshing and sweet taste of watermelon is perfectly complemented with cream and hazelnuts.

Prep Time
watermelon, hazelnut and strawberry trifle
  • 100 g strawberries
  • 50g pomegranate seeds
  • 100g digestive biscuits or left over plain sponge
  • 100g of Tate & Lyle Fairtrade Cane Caster Sugar
  • 300ml of double cream


How to make a watermelon, hazelnut & strawberry trifle
  1. Blitz your biscuits or any leftover plain cake sponge you may have (even off cuts work well for this) in a food processor. Until they form a loose rubble. Add to the bottom of your trifle glasses.
  2. Roughly chop your strawberries and hazelnuts. Cover with the caster sugar in a bowl, giving a thorough stir through with a wooden spoon until combined.
  3. Whisk your double cream until ot forms peaks, fold your strawberry mix loosely into the cream until forms a ripple effect and add in your chopped hazelnuts.
  4. Top your trifle glasses with the mixture and scatter pomegranate seeds on top for extra fruit flavour.
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