Strawberry trifle

The classic British dessert trifle probably has more flavour variations than Polish dumplings 😉 — although the most traditional version is simply strawberries, jelly, custard and whipped cream. Traditionally, the base of the dish is filled with fruit set in jelly. On top of that, sponge fingers or pieces of sponge cake are added — either leftover from other bakes or shop-bought. The sponge absorbs the jelly (it’s added before the jelly fully sets), or it can be generously soaked with alcohol. I made a non-alcoholic version and soaked mine with rhubarb compote. The next layer is a delicious vanilla custard. Traditionally, it’s quite runny (similar to crème anglaise), but I often use a thicker crème pâtissière instead. Then the layers repeat — more soaked sponge, custard, and so on — for as long as your dish allows. The top is finished with whipped cream and decorated with fresh fruit. All the components are easy to find, and in the UK you can even buy them ready-made (pre-cut sponge cubes, custard in cartons, even ready-whipped cream in tubs — yes, really!). I often use shop-bought sponge, but I always make the custard myself — it can be stored in the fridge for up to 3 days.
I’d love to see your versions — send photos of your delicious trifles!

Serves 4 – 6.

Ingredients for strawberry trifle:

• approx. 400 g strawberries
• sponge fingers or sponge cake (cut into pieces)
• vanilla custard (your favourite or from the recipe below)
• 1 packet strawberry jelly
• soaking liquid (optional): sherry, brandy, calvados, limoncello, strawberry jelly or strawberry–rhubarb compote
• 300–400 ml double cream (chilled)
• 1 tablespoon icing sugar

Prepare 4 serving glasses or a trifle bowl.

Make the jelly according to the packet instructions. Slice the strawberries. Reserve some nice slices for decoration around the sides of the glasses. Place the remaining strawberries at the bottom and pour over half of the jelly. Chill until set. Arrange the reserved strawberry slices around the inside of the glasses. Place the sponge on top of the jelly and pour over the remaining jelly (or use your chosen soaking liquid). Chill again. Add a layer of vanilla custard (recipe below). Top with whipped cream (whipped with icing sugar). Decorate with fresh fruit and optionally chocolate shavings.

Ingredients for vanilla custard (crème pâtissière):

• 6 egg yolks
• 100 g caster sugar
• 30 g plain flour
• 450 ml milk
• 1 teaspoon vanilla paste or seeds from 1 vanilla pod

Whisk the egg yolks with sugar until pale and fluffy. Add 50 ml of milk, flour and vanilla, mixing until smooth. Bring the remaining milk to the boil. Pour in the yolk mixture and cook, stirring constantly, until thickened. Cover with cling film (touching the surface) and allow to cool.

Tip: For trifle, a slightly thinner custard works best — you can reduce the egg yolks by one if you prefer a lighter consistency.

Store in the fridge.

Enjoy!