Strawberry Trifle

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OcadoLife

16 serving

Prep time: 15 mins

Cook time: 20 mins

Serves: 16

In her take on a childhood favourite, Strawberry Trifle, pastry chef and Junior Bake Off judge Ravneet Gill makes the fruity jelly and velvety custard from scratch, and adds a touch of vanilla to the creamy topping. She uses classic sponge fingers for the base, but sliced sponge cake works too. If you’re short on time, just mix up a packet of strawberry jelly and use fresh ready-made custard. Decorating with colourful sprinkles is optional, but we’d recommend it for an extra dash of nostalgia.

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Ingredients Method

Ingredients

275g caster sugar, plus 10g for the topping (optional)
1 lemon, zested
200g whole strawberries, plus 150g, quartered (optional)
5 gelatine leaves (for a firm set; use 4 for a softer set)
200g sponge fingers, or use madeira sponge, cut into strips
500ml whole milk
1 vanilla pod, split and seeds scraped out and kept, or 1 tsp vanilla bean paste
6 egg yolks
40g cornflour
600ml double cream
1 tsp vanilla extract
2 tbsp (approx.) sprinkles, such as hundreds and thousands, to decorate (optional)

Method

Step 1

For the jelly, put 150g sugar and the lemon zest in a pan with 500ml water and stir over a medium heat until dissolved. Add the whole strawberries, simmer for 10 mins until syrupy, then strain into a clean pan (save the leftover mushy fruit to eat for breakfast with yoghurt).

Step 2

Meanwhile, soak the gelatine in a small bowl of cold water for 5 mins.

Step 3

Return the strawberry syrup to a low heat until steaming. Squeeze out the excess water from the gelatine and stir it into the pan. Remove from the heat, leave to cool to room temperature, then add the quartered strawberries (if using).

Step 4

Arrange the sponge fingers in the bottom of a 1.5-2L trifle dish, pour over the strawberry jelly and leave to set in the fridge for 4-5 hrs.

Step 5

Meanwhile, for the custard, heat the milk, add the vanilla pod and seeds or vanilla paste and 65g sugar in a medium pan until steaming. Remove from the heat; leave to cool (discard the vanilla pod if using). In a large mixing bowl, beat the egg yolks, cornflour and 60g sugar with a balloon whisk, until pale, then gradually pour in the warm milk, whisking continuously.

Step 6

Return the custard to a low heat and keep whisking until bubbling and thickened. Transfer to a heatproof bowl to cool, then chill for at least 2 hrs, or until ready to assemble.

Step 7

To finish the custard, whip 300ml cream to soft peaks with a balloon whisk. Lightly beat the chilled custard with a spoon to loosen, then fold in the whipped cream with a spatula, until combined. Spread the custard over the set jelly layer.

Step 8

For the topping, whip the remaining 300ml cream, vanilla extract and remaining 10g sugar (if using) to soft peaks, then dollop it over the custard. Top with sprinkles, if you like. Serve immediately or chill for up to 3 days.