Breakfast Trifle

All Ingredients:

1 punnet strawberries
1 punnet blueberries
1 Jar of pitted Cherries (not in syrup - mine wasn't labelled so read the ingredients and check the sugar content, it should be less then 15g sugar per 100g)
1 tablespoon of gelatine
1 cup hot water
1 cup cold water
1L tub vanilla or plain yoghurt (low fat preferred)
1 cup self raising flour
3 eggs (separated)
1 cup milk
1 teaspoon vanilla extract
1/4 cup crushed or chopped nuts

*Optional
1 tablespoons chia seeds
1 cup frozen or fresh berries (extra)
1 - 2 tablespoons water

A large serving/ trifle bowl or 4 - 6 smaller, individual bowls

Cherry Jelly (make several hours ahead of time)

Ingredients:
1/2 cup of pitted cherries (include juice from the jar)
1 cup hot water
1/2 cup cold water
1 tablespoon gelatine

Method:
Puree cherries, juice and cold water in a food processor until very smooth.

Dissolve gelatine in hot water. Once completely dissolved pour into cherry puree. Place in a container with a lid and leave in the fridge for several hours until firm.

*Berry Jam

*Optional - commercial jams are fine, but if you'd like a homemade version free of added sugar, try this:

Ingredients:
1 cup fresh or frozen berries or pitted cherries
1- 2 tablespoon water
1 tablespoon chia seeds

Method:
Puree berries and water in food processor. Add chia seeds and store in a jar in the fridge until ready for use

Pancake Rolls

Ingredients:
1 cup self raising flour
3 eggs separated (reserve both yolk and egg white)
1 cup milk
1 teaspoon vanilla extract

Method:
Place flour in a mixing bowl and stir in milk, egg yolk and vanilla until smooth.

In a separate small mixing bowl beat egg whites with an electric mixer until stiff peaks form. Fold small portions of the egg white through the flour mixture until well combined

Heat a lightly oiled frying pan on  a medium heat. Scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Cook until pancakes are golden brown on both sides.

Remove from the heat a set aside

Trifle Assembly

1. Spread jam on one side of each pancake, roll each pancake (jam inside), cut in half and arrange in bottom of serving bowl
2. Spoon 1 tablespoon of juice from the jar of pitted cherries over each pancake (total 6 - 8 tablespoons)
3. Turn out Cherry jelly and cut into cubes about 2cm x 2cm, and arrange over the top of the pancakes
4. Top jelly and pancakes with generous dollops of yoghurt

5. Quarter strawberries and arrange with blueberries on top of yoghurt
6. Sprinkle with nuts. Refrigerate for several days until ready to serve