Ingredients
- 1 x 135g pack strawberry jelly
- 250g strawberries
- 4 egg yolks
- 60g caster sugar
- 1tbs vanilla bean paste
- 250ml single cream
- 150g premade sponge (you can also buy madeira cake to cheat)
- 100ml sweet sherry
- 150ml double cream
- Mint leaves, for garnish
- ½tsp dried raspberry powder (if you can’t get it, you could garnish with some orange zest)
- Start by making the jelly, as per packet instructions, pouring it into a jug and allowing it to cool slightly. Slice some strawberries into quarters and place them in the base of the trifle glasses, then pour some jelly into the glasses until they are about a third full. Place the glasses in the fridge to set the jelly (can be left overnight to set).
- When the jelly has set, make the custard. Place the egg yolks, sugar and vanilla bean paste in a bowl and mix together to form a paste. Heat the cream in a saucepan until almost boiling, then pour it into the egg mix and stir together. Return the liquid to the pan and cook slowly over a low heat, mixing constantly with a spatula until it thickens. Don’t overcook it or it will turn into scrambled eggs. Pour the mixture through a sieve into a jug and allow to cool.
- Cut some strawberries in half, then cut the sponge cake into bite-size cubes. Place the sweet sherry into a small bowl and remove the trifle glasses from the fridge. Dip the sponge cubes lightly in the sherry then place on the set jelly, against the inside of the glass. Alternate between cubes of sponge and halved strawberries around the edge of the jelly.
- Pour some chilled custard on top of the jelly until the glass is nearly full. Whip the cream with a whisk, then spoon some whipped cream on top. Finish with some mint leaves and a sprinkle of dried raspberry powder.
