Three ways with Trifle

Method

INDIVIDUAL TRIFLES

1. Place 200g of the berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.

2. Spoon the puree into the base of 6 glasses. Break the sponge cake into bits and place a layer carefully on the purée, drizzle over some sherry, then spoon a layer of custard, followed by a layer of berries.

3. Continue the layering to the top of your glasses. Finish with whipped cream. Cover and refrigerate until needed. Decorate the top with a few berries and mint leaves.

CARAMEL, BANANA AND CHOCOLATE TRIFLE

500ml custard

1 store bought sponge cake

2 bananas, sliced in to rounds

250ml cream, lightly whipped

1 cup store bought chocolate and/or caramel sauce

Grated milk chocolate, to serve

Use the method above, but omit the berries and layer the glasses with custard, sponge, bananas and your favourite caramel and/or chocolate sauce. Top with a blob of whipped cream and some grated chocolate or banana slices.

TRIFLE ICE CREAM

1 store bought bakery jam roll

500g fresh berries, plus extra for garnish

½ cup icing sugar

250ml cream, lightly whipped

500ml custard

½ cup sherry, marsala or brandy

Mint leaves to garnish

1. Line a 20cm tin with plastic wrap.

2. Thinly slice (1/2 cm) a bakery jam roll, lining the bottom and sides of the tin and reserving some for the top.

3. Puree berries with icing sugar, then put through a sieve to remove the pips.

4. Fold whipped cream and puree into the custard.

5. Sprinkle the sherry over the sponge. Pour the custard mixture into the tin. Carefully place the remaining jam roll on top and freeze for 7 hours / overnight.

6. Garnish with berries and mint leaves.

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