A MERE TRIFLE! STRAWBERRIES AND CLOTTED CREAM TRIFLE
Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.)
Provided by French Tart
Categories Dessert
Time 2h
Yield 1 Trifle, 6 serving(s)
Number Of Ingredients 10
Steps:
- First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
- After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
- Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
- Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
- Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.
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nitter velinor
[email protected]Not as good as I expected.
Elizabeth Kirk
[email protected]A bit too sweet for my taste.
Priyanka Kc
[email protected]My new favorite dessert!
ramush ramush
[email protected]Perfect for a summer party!
raj kumari
[email protected]Easy to make and turned out great!
Md Ziqu
[email protected]This trifle was delicious! I loved the combination of flavors and textures.
Myles gabi
[email protected]The trifle was a bit bland. I think it needed more flavor. I would add some lemon zest or vanilla extract next time.
Mamta Aggarwal
[email protected]This trifle was a bit too sweet for my taste. I think I would use less sugar next time. Otherwise, it was a good recipe.
Hmam Mahmoud
[email protected]I followed the recipe exactly and the trifle turned out perfectly. It was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dessert.
Uche Victor
[email protected]This trifle was easy to make and turned out beautifully. I used fresh strawberries from my garden and they were perfect. The clotted cream gave the trifle a lovely richness.
Tul Gharti
[email protected]I'm not usually a fan of trifles, but this one was really good. The strawberries were fresh and sweet, the clotted cream was rich and creamy, and the sponge cake was light and fluffy.
Md polas
[email protected]This trifle was a huge hit at my dinner party! Everyone loved the combination of strawberries, clotted cream, and sponge cake. It was the perfect dessert to end a special meal.