Strawberry trifle
A trifle is a wonderful thing. No-one can agree on how to make it, yet we can all easily identify a trifle. A trifle is a trifle.
We love strawberries in ours, with ladyfingers, packet jelly and homemade custard. Topped with whipped cream. And because it’s Eurovision, there’s a v. artistic Union Jack on top too.
WE MADE THIS!
What’s not to like? Custard? Good! Jam? Good! Meat? Good!
The trifle’s origins can be traced back to the 16th century when it was known as a “fool”, which was a dessert made with cream, sugar and fruit. Custard and sponge cake (soaked in sherry or brandy) came along in the 18th century, swiftly followed by a jelly layer in the 19th century.
There’s no specific way to make a trifle. We attempted a fancier design for the website and it all came out looking rather phallic, so just go with your gut and do your best.
ingredients
- 200g ladyfingers
- 4 tbsp sherry
- 135g strawberry jelly cubes
- 570ml water
- 300g strawberries
CUSTARD
- 200ml double cream
- 400ml whole milk
- 5 egg yolks
- 3 tbsp cornflour
- 100g caster sugar
- 1 tsp vanilla extract
TOPPING
- 300ml double cream
- 3 tbsp caster sugar
- Berries
- White chocolate chips
METHOD
1.
Layer the ladyfingers in the bottom of your trifle dish. Pour the sherry over the top and allow to soak for 5 minutes.
2.
Slice the strawberries. We cut some thinly to decoratively line the bowl, and rough chopped the rest. Place these on top of the ladyfingers.
3.
Make your strawberry jelly using the instructions on the pack. Pour over the ladyfingers and strawberries, then place in the fridge to set. This will take 2-6 hours depending on your jelly.
4. Jelly!
Make your strawberry jelly using the instructions on the pack. Pour over the ladyfingers and strawberries, then place in the fridge to set. This will take 2-6 hours depending on your jelly.
5. Custard!
Put the cream and milk in a pan and heat to just below boiling point. Whisk the yolks, cornflour, sugar and extract together in a bowl. Slowly pour the hot cream mixture into the bowl, whisking constantly.
6.
Pour the custard mixture back into the pan and gently bring back up to boiling point, stirring all the time! Bring the heat down and keep stirring until thickened. Allow to cool.
7.
Pour the custard onto the jelly and strawberry layer. Put back in the fridge to set, ideally overnight.
8. Decorate!
Beat the double cream with the sugar until soft peaks form. Spread on top of your trifle, then finish with berries and white chocolate chips.
MORE LINKS
www.bbc.co.uk
This impressive boozy trifle uses homemade swiss rolls as the cake base, and is topped off with almonds and cherries. Delicious!
www.thevegspace.co.uk
Kate from The Veg Space has a great vegan trifle recipe with a sponge cake base, frozen berries, custard and cream topping.