Strawberry Vanilla Trifle

Strawberry Vanilla Trifle

By September 21, 2015

Strawberry Vanilla Trifle

  • Prep Time : 40 minutes
  • Cook Time : 20 minutes
  • Yield : 6-8



Strawberry Vanilla Trifle

1. Start by making the jelly, so it can set overnight. Follow the instructions on the packet, and then pour into a glass trifle dish to fill it about quarter of the way up (if you have any left over, pour into another bowl and save to eat with ice cream). Place in the fridge to set.

2. Make the sponge. Pre-heat the oven to 200° C, 180° C fan, 350 F, Gas mark 4. Cream together the eggs and caster sugar, then add the margarine and finally the self-raising flour.

3. Grease a sandwich cake tin, line with greaseproof paper and fill with the cake mix, spreading out roughly to the edges. Bake for 20 – 25 minutes until a fork inserted into the middle comes out clean. Leave to cool completely before proceeding to the next step.

4. To make the custard, whisk together the two egg yolks with the Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar (or any flavour of your choice) until pale and fluffy and then fold through the mascarpone.

5. In a separate bowl, whip the cream until soft peaks form and then stir through the mascarpone mix.

6. To assemble the trifle, once the jelly is set, spoon about a third of the custard into the trifle bowl and spread out in an even layer over the jelly. Then lay the sponge on top, you might need to trim it to get it to fit.

7.  Slice the tops off the strawberries and cut in half. Arrange in a circle on top of the sponge layer with the cut tops against the inside of the glass (as seen in the picture). Top with the rest of the custard.

8. To finish, take a couple of the halved strawberries and cut a v in the top to make hearts. Arrange on top.

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