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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