Strawberry trifle

Name: Strawberry trifle
Total time: 1 h
Ingredients: 4 trifle sponges; 2 tbsp of sherry; 150g of strawberries, washed, hulled and quartered; 100g of strawberries, washed, hulled and quartered; 50g of icing sugar; lemon juice; 300g of strawberries, washed, hulled and quartered; 1 tbsp of sugar; lemon juice; 2 gelatine leaves, soaked in water; 400ml of double cream; 1/2 vanilla pod, seeds scraped; 6 egg yolks; 20g of sugar; 4 tsp cornflour; 300ml of double cream; 1/2 vanilla pod, seeds scraped

by GBC Kitchen

Item 1 of 1

Dessert
medium
4
60 minutes

A proper trifle is a thing of beauty, and when made at home it knocks anything ready-made out of the park. This strawberry trifle recipe sees layers of sherry-soaked sponge, coulis, compote, custard , cream and fresh strawberries come together to create a classic example of the British dessert.

First published in 2019

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Ingredients

Metric

Imperial

4 trifle sponges
2 tbsp of sherry
150g of strawberries, washed, hulled and quartered

Strawberry coulis

100g of strawberries, washed, hulled and quartered
50g of icing sugar
lemon juice

Strawberry compote

300g of strawberries, washed, hulled and quartered
1 tbsp of sugar
lemon juice
2 gelatine leaves, soaked in water

Custard

400ml of double cream
1/2 vanilla pod, seeds scraped
6 egg yolks
20g of sugar
4 tsp cornflour

Whipped cream

300ml of double cream
1/2 vanilla pod, seeds scraped

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Equipment

Hand blender
Piping bags 2

Method

Begin by making a quick strawberry coulis. Place the strawberries in a pan with the icing sugar and a squeeze of lemon juice and simmer down until the strawberries have completely collapsed – about 5–10 minutes. Blend the strawberries into a smooth sauce and set aside

Quarter the trifle sponges. Place in a bowl then stir in the sherry and 4 tablespoons of the strawberry coulis. Divide into 4 serving glasses

For the compote, place the strawberries in a pan with the sugar and a squeeze of lemon juice and simmer for about 5 minutes until beginning to collapse. Remove from the heat, squeeze the soaked gelatine leaves to drain them of excess water, then add to the pan and stir until dissolved

Divide the mixture evenly between each glass and place in the fridge to set

In the meantime, make the custard. Gently heat the cream in a pan with the vanilla seeds

In a separate bowl, whisk the yolks with the sugar and cornflour until thick and pale. Add some of the warm cream and whisk to combine, then add the mixture to the pan with the rest of the cream and stir until thickened. Place in a piping bag and chill

Whip the cream to stiff peaks and then fold in the vanilla seeds. Transfer to a piping bag

Once the custard is chilled, pipe a layer into each serving glass. Pipe the cream into peaks around the edge and a little disc of cream in the centre. Sit the fresh strawberries in the centre and serve

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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