Strawberry trifle

Serves: 6
Preparation time: 30 minutes
Cooking time: 10 minutes for the sponge fingers. 10 minutes for the custard.


For the sponge fingers
1 egg
45g caster sugar
60g plain flour

For the custard
2 eggs
1 tbsp caster sugar
300ml milk
Seeds of a vanilla pod or 1 tbsp of vanilla bean paste

For the trifle
200ml double cream
2 tbsps caster sugar
250g Sweet Eve strawberries, rinsed, hulled and cut into thin slices, plus extra whole strawberries, to decorate


1. First make the sponge fingers. Preheat the oven to 200°C and line a baking sheet with baking parchment.

2. Whisk the egg and sugar in a big bowl until light and quite stiff. Sift half the flour over the mixture and fold in lightly. Fold in the remaining flour.

3. Spoon the mixture into a piping bag with a 1cm nozzle. Pipe the mixture onto the baking sheet in 5cm lengths, set apart because they expand while in the oven.

4. Bake in the preheated oven for 10 minutes, till golden. Remove from the tray and leave to cool on a wire rack.

5. To make the custard, beat the eggs, sugar and 50ml of the milk together in a bowl. Put the rest of the milk in a non-stick saucepan with the vanilla seeds or vanilla bean paste and bring to the boil. Set the milk aside to cool for 10 minutes then pour onto the egg mixture and mix well.

6. Strain the custard mixture into a clean saucepan and put back onto a medium heat. Keep stirring while the custard cooks and take off the heat when it is thick enough to coat the back of a wooden spoon. Set aside to cool.

7. Whisk the fresh cream with the caster sugar until it forms soft peaks.

8. To assemble the trifle, take a deep glass bowl and add alternate layers of strawberry slices, sponge fingers, custard and whipped cream. You may wish to arrange the strawberry slices so that you can see them in a row through the glass. Decorate the top of the trifle with whole strawberries and serve.


With thanks to Sweet Eve Strawberry

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