A Summer Trifle with Strawberries and Strawberry Purée

A Summer Trifle with Strawberries and Strawberry Purée

 

 Summer Trifle

A Summer Trifle with Strawberries and Strawberry Purée

Serves 6

Ingredients

  1. 5 trifle sponges
  2. 2 rounded tablespoons strawberry jam
  3. 4 fl oz (120 ml) Madeira
  4. 12 oz (350 g) fresh ripe strawberries, thickly sliced
  5. ½ level tablespoon golden caster sugar
  6. 1 x 250 g tub mascarpone
  7. 1 x 500 ml tub fresh ready-made custard (preferablySainsbury’s)
  8. 1 tablespoon toasted flaked almonds
  9. 1 vanilla pod

Method

  • First of all cut the trifle sponges in half length ways, spread each half with strawberry  jam, then re-form them and cut each one into 3 little sandwiches.
  • Now arrange them in a 3 pint (1.75 litre) trifle bowl.
  • Then make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in.
  • After that sprinkle half the strawberries  over the top of the trifle sponges, pushing some down in amongst them.
  • Then put the rest into a Mini Chopper (see below) or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
  • Meanwhile, empty the custard into a jug, split the vanilla pod length ways and, using a teaspoon, scrape the seeds into the custard and mix together.
  • Now empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, a little at a time, whisking them together till thoroughly blended.
  • Next spoon the mixture evenly over the top of the strawberries and lastly sprinkle with toasted flaked almonds.
  • Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.





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