Strawberry Trifle
A mouthwatering Strawberry Trifle recipe taken from Retro Classics.
A fool-like ‘trifle’ appeared in a cookery book in 1585, but the dessert we know and love, combining cake, booze, fruit (or jelly), custard and cream has been popular ever since Hannah Glasse published her recipe for ‘A Grand Trifle’ in 1760.
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Ingredients
Trifle sponges 4 (approx. 110g/4oz), broken into pieces
Strawberries 350g (12oz), sliced
Caster sugar 2 tbsp
Sherry or marsala 2–4 tbsp
Reduced fat custard 425g can
Double cream 200ml (7fl oz)
Low fat natural yogurt 150g (5oz)
Colourful sprinkles to decorate
Instructions
1
Arrange the trifle sponges in a single layer in a 1.2 litre (2 pint) glass dish. Place the strawberries on top and then sprinkle with sugar. Spoon the sherry over the sponges.
2
Spoon the custard over the fruit and spread evenly.
3
Whip the cream until it just forms soft swirls then fold in the yogurt. Spoon over the custard and chill until required
4
Decorate with sprinkles and serve.
