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Strawberry trifle Recipe

Ingredients for people

    For the fruit
  • Strawberries : 500 g
  • Orange(s) : 1 whole
  • Caster sugar : 100 g

  • For the biscuit(s)
  • Sponge finger(s) : 18 whole
  • Sherry : 200 ml

    For the cream
  • Semi-skimmed milk : 250 ml
  • Double cream : 250 ml
  • Egg yolk(s) : 6 whole
  • Corn starch : 60 g
  • Caster sugar : 60 g

  • For the emulsion
  • Double cream : 120 ml
  • Icing sugar : 60 g
  • Vanilla pod(s) : 1 whole
  • 1For the strawberries

    Wash the strawberries, remove the stems and cut the fruit into small pieces. Zest the oranges onto the strawberry, add the sugar and combine gently.

  • 2For the sponge fingers

    Break the sponge fingers into halves, place in a baking dish and drizzle the sherry on top.

  • 3For the custard and the chantilly cream

    Separate the eggs. Whisk the egg yolks and sugar together in a bowl. Slowly add the corn flour while whisking. Bring the milk and cream to the boil in a heavy bottomed pan. Pour the boiling liquid onto the egg mixture, return to the pan cook over a medium heat until the custard coats the back of a spoon. Allow to cool, transfer to a piping bag and refrigerate until ready to assemble the trifle.

    For the chantilly cream: split the vanilla pod in half and scrape out the seeds. Add the sugar and vanilla seeds to the cream and whisk until thick. Spoon the cream into a piping bag and keep chilled until ready to assemble.

  • 4To assemble

    Line the base of your trifle dish with sherry soaked sponge fingers. Top with a layer of strawberries and then pipe on a layer of custard. Top with the vanilla cream to finish.

Chef's tip

«Take care not to overcook the custard - you want it to coat the back of a spoon. Remove from the heat at this point and allow to cool thoroughly before assembling the trifle.»

A layered dessert of sherry soaked sponge fingers, stawberries, homemade custard and chantilly cream.

Rate this recipe :

(11 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  15mins