Break enough of the sponges to fit the base of each dish.
Spoon 1 tablespoon of raspberry conserve on top of the sponge and level.
Reserve 4 raspberries and 4 strawberries for decoration. Equally divide the rest of the fruit between the four dishes, cutting the strawberries in half.
Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge. At this stage it can be left for up to an hour.
Make up 1 cup of Bird’s custard according to the packet. Pour into a small jug and cover the custard with clingfilm so it does not form a skin. Leave until just cold. (I usually like to make my custard from scratch but, hey, this is supposed to be an easy, summer recipe! You could even buy a carton of ready-made custard.)
Divide the custard between the four dishes.
Whip up the cream until soft peaks form and put a dollop on top of the custard.
Half the reserved strawberries and decorate each dish with two strawberry halves and a raspberry.
Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.
A large flat bottomed glass dish or 8 individual glass dessert dishes
Pour the milk into a pan.
Put the egg yolks, sugar and cornflour in a bowl and take 2 tablespoons of milk from the pan.Whisk until blended and pale in colour. Set aside.
Stir the vanilla into the milk in the pan and bring to the boil. Slowly pour the milk onto the egg mixture, stirring constantly. When smooth, pour the mixture back into the pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.
Pour into a bowl and cover the surface of the custard with cling film to prevent it from forming a skin. Leave for 30 minutes to cool.
Meanwhile slice the trifle sponges in half or open up the lady fingers and spread one half with the raspberry conserve or jam. Sandwich back together. Arrange in a single layer over the bottom of the glass dish or individual dishes. Drizzle the sherry over the sponges, then scatter the raspberries on top.
Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little, then whisk in the cream until well blended. Pour on top of the raspberries.
Whisk the remaining cream until soft peaks form. Using a large spoon, dollop the cream on top of the trifle in the large glass dish or spoon one dollop on top of the trifle in the individual glass dishes. Chill for at least 30 minutes.
Crush the biscuits into small pieces. Just before serving, sprinkle them over the cream.
If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.
This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.
This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.
1kg/2lb 3½ oz summer fruits, such as strawberries, raspberries, black and red currants
a splash of white wine (about 1 tablespoon)
100g/3½ oz unsalted, shelled pistachio nuts, or walnuts
Chill eight dessert plates in the fridge.
Pour the milk in a small pan. Split the vanilla pod in two lengthways and add to the pan or add the extract, if using. Slowly heat on the lowest setting for 10 minutes, without boiling.
Meanwhile put the egg yolks in a small bowl and stir in the sugar to make a paste.
Slowly add the milk and vanilla, stirring until smooth. Return to the pan and stir over a low heat until the mixture begins to thicken. Do not let it boil. You want it to thicken enough to coat the back of a spoon. This will take about 8 minutes. Remove from the heat and cool briefly.
Meanwhile, cut each sponge finger in two and lay them in a shallow bowl. Sprinkle over the wine or sherry.
Whip the cream until it forms soft peaks and then fold into the cooled custard.
Wash and pat dry the fruits. Remove the currants from their stalks, hull and halve the strawberries. Set aside half the berries and currants, picking out the best. Put the remainder in a food processor or blender and add the ½ teaspoon of sugar and wine. Purée until smooth and then push through a plastic sieve to remove the pulp, using the back of a spoon. Once the purée is pressed through, wipe the underside of the sieve with the spoon to get all the remaining sauce.
Divide the sponge fingers between the chilled plates, arranging them around the edge.
Carefully toss the reserved fruit with half the purée and spoon into the centre of each plate.
Roughly chop the pistachio nuts or walnuts.
Pour the custard over the sponge fingers then sprinkle the nuts on top.
Pour the remaining purée over the fruit and serve.
A sweet trifle with frozen mixed berries to create a light dessert that goes down so easily. The sponge is soaked in a fruity, sherry syrup, topped with the summer berries, a rich creamy custard and finished with flavoured whipped cream.
Slice the trifle sponges or lady fingers in half and sandwich back together with the raspberry jam. Cut the sponges into large chunks and put in the bottom of the trifle bowl, or divide between the individual dishes.
Drain the fruit, reserving the juice, and layer over the sponge.
Make up the reserved juice to 125ml/4 fl oz with boiling water and add the golden syrup and sherry. Stir well to combine and then spoon evenly over the fruit and sponge to moisten.
For the custard
Pour the milk, cream and the vanilla essence into a pan and heat until bubbling around the edges. Put to one side for 5 minutes. Meanwhile, in a large bowl, whisk together the egg yolks, caster sugar and cornflour until smooth. Then gradually whisk in the hot milk mixture. Return the custard to the pan, bring to the boil then simmer for 2–3 minutes, whisking constantly, until the custard has thickened. Leave to cool for 10 minutes.
Pour the custard in an even layer over the fruit, then chill for 20 minutes, until the custard is cool and just beginning to set.
For the topping
Whip the cream with the golden syrup and sherry until it starts to hold its shape then spoon over the custard.
Return to the fridge to chill for 1½ hours before serving.