Strawberry Trifle
By OcadoLife
Published on 20 February 2023
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.Time and servings
35 minsTotal time
16Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 200 g of whole strawberries, plus 150g, quartered (optional)
- 5 gelatine leaves (for a firm set; use 4 for a softer set)
- 275 g of caster sugar, plus 10g for the topping (optional)
- 1 lemon, zested
- 1 vanilla pod, split and seeds scraped out and kept, or 1 tsp vanilla bean paste
- 200 g of sponge fingers, or use madeira sponge, cut into strips
- 500 ml of whole milk
- 600 ml of double cream
- 1 tsp of vanilla extract
- 6 egg yolks
- 40 g of cornflour
- 2 tbsp of (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.