Strawberry trifle

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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




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

Strawberry coulis

Strawberry compote


Whipped cream

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


  • Hand blender
  • Piping bags 2


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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