Refreshing and sweet trifle made with fresh strawberries, a perfect dessert for a warm summer day. For the sponge, prepare half of the recipe shown here.
Ingredients
Jelly
Custard
Cream
Method
- Make half of the sponge recipe Recipe for sponge here
- Wash and halve the strawberries, reserve 3 for decoration.
- Add to the saucepan and top with sugar and water. Bring to the boil, then simmer for 10 mins, until the strawberries are soft.
- Place the strawberries into the liquidizer and blend until pureed.
- Place back in the saucepan and sprinkle the jelly powder in.
- Whisk the mixture and bring it back to the boil until it thickens. Leave to cool slightly in the saucepan.
- Meanwhile, prepare the custard as directed on the packet.
- Prepare the sponge. Trim the crust, crumble to the bottom of the trifle glasses, and gently press it down. Reserve the rest for later.
- Pour the jelly over the sponge, dividing it into 3 glasses. Leave to cool for at least 10 mins.
- Next make the cream. Skim the top of the coconut milk by taking the white thick part from the top of the can, leaving the clear liquid behind. Add to a bowl with the icing sugar and vanilla paste, and whisk until it becomes thick. Place the cream into a piping bag, with desired nozzle and store in the fridge until needed.
- Pour the custard onto the cooled jelly, dividing between the 3 glasses. Place in the fridge for at least half an hour to cool.
- When the custard has cooled, pipe the cream on top and decorate with the reserved strawberries.
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