Trifles are a very Christmassy dessert. This Christmas I made Strawberry Trifle and I am sharing my recipe with you. The recipe below makes a massive trifle. It would serve 16 people – generously, maybe 20. The quantities can be halved for a smaller gathering. I have used strawberries and raspberries because they are gorgeous and readily available at the moment, but any seasonal fruit would be lovely too. Instead of sliced cake cubes, you can also try Belgian waffles. They taste yumm with this recipe. Drizzle some Sherry into the cake layer to make a delicious Sherry Trifle also.
This trifle can be prepared in advance and stored in the refrigerator until it’s ready to be served. For this recipe….
Ingredients
- 2 x 400 g Madeira Cakes, sliced 1 cm thick (or make your own sponge and slice it up.)
- 2 x 125 g punnets Raspberries
- 400 g Strawberries
- 1 No. 400 g Strawberry Jam
- 600 ml custard, either home-made or thick store-bought
- 600 ml thickened cream, whipped to soft peaks
- Icing Sugar, to sprinkle
Method
- In a very large bowl lay the slices of half of the madeira cake slices in the base and halfway up the sides.
- Cut little pieces of the cake to fill any gaps.
- On top of this place one third of the fruits – both raspberries and strawberries.
- Halve the strawberries and the raspberries too if they’re big.
- Using a spoon, sprinkle about half the strawberry jam over the fruit and cake slices.
- Lay half the jam over the fruit then top with half the custard.
- Thick homemade custard or good quality, thick store bought custard works best.
- Spread evenly.
- Lay the remaining sponge slices on top of the custard.
- For layer 2 – repeat the process.
- Top again with fruit, jam and custard.
- Second layer done.
- Dollop the whipped cream over the custard and spread with a spoon. Top with the last of the fruit and sift some icing sugar over just before serving.
- Yummy Strawberry trifle is ready. Serve nice and cold.