Summer is not complete without the perfect strawberry trifle. Although this trifle cheats a little in its preparation, layer upon layer of total deliciousness will keep family and friends coming back for more long after they are full. This trifle is at its best when using fresh, sun-warmed local strawberries from May through August. Add quince jelly to the trifle both as a layer above the sponge and whisked into the cream for an extra wow factor.
300ml thickened cream
250g quince jelly
200ml elderflower and apple juice
2 (180g) packs trifle sponges, or sponge cake
900g fresh strawberries, sliced
500g fresh vanilla custard
fresh strawberries, to decorate
1 sprig fresh mint
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Directions Preparation:30min › Extra time:1hour cooling › Ready in:1hour30min
In a bowl, whisk the cream together with 50g quince jelly until light and fluffy and set aside.
In a small flat dish, combine the sherry and the elderflower and apple juice. Quickly dip and turn enough of the trifle sponges in the liquid to form the first single layer in the base of a large trifle bowl.
Over the first layer of sponge, lay a third of the sliced strawberries. Add about a third of the whipped cream over the strawberries and spread neatly.
Dip and turn a second batch of trifle sponges to form the second layer. Spread the quince jelly thickly over the top of this second sponge layer.
Top this second layer with the remainder of the strawberries. Over the strawberries, pour the vanilla custard, followed by the remaining whipped cream.
Decorate with whole strawberries and a sprig of mint. Chill in the fridge prior to serving.