Easy Strawberry Trifle

A Trifle is an English Dessert made with fruit, a thin layer of sponge fingers or sponge cake soaked in sugar syrup, and custard. It can be topped with whipped cream. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers.

I recently made a very basic Trifle recipe with a store bought Vanilla Sponge Cake so here it is:

Ingredients:

For Custard:

2 Cups Full Cream Milk
2 Tablespoons of Cornstarch
1/3 Cup Sugar
2 Eggs at room temperature
1 Teaspoon of Vanilla Essence

For Strawberry Sauce:

2 Cups Fresh or Frozen Strawberries
1/2 Cup Sugar
1 Teaspoon of Lemon Zest
1 Tablespoon Lemon Juice
1/2 Cup Water or as desired

Assembling:

1 Medium Sized Vanilla Sponge Cake
1 Cup Whipped Cream
1/3 Cup Sugar
Simple Sugar Syrup

Method:

To Prepare the Custard:

Lightly whisk the eggs.
In the saucepan add milk, cornstarch and sugar and mix it on medium heat.
Whisk until milk reaches simmer do not boil.
Remove it from heat and add about two tablespoons of the liquid to the beaten eggs and mix well.
Now transfer this egg mixture to the rest of the remaining milk mixture and whisk on medium heat until the mixture thickens up.
Immediately remove from heat and run the custard over a fine sieve to get rid of any lumps or uncooked egg.
Let it set at room temperature later transfer it to the fridge to chill.
Remember to cover the custard in cling film, with the film touching the surface of the custard to avoid a crust forming on the surface.

For the Strawberry Sauce:

Wash and chop the strawberries.
In a pan add the chopped strawberries with the sugar and water and let it cook till sugar dissolves.
Now add the lemon juice and zest and stir well.
You will notice your mixture has thickened after a while of cooking.
At this point feel free to adjust the consistency of your sauce as you like.
I like mine thick so I remove it from heat as it thickens up.
You can also run it over a fine sieve to remove any fleshy bits of the strawberry or blitz it for a more liquidy sauce.
But I like mine as it is.
Let it cool to room temperature.

For Assembling:

Slice the Vanilla sponge in 3 equal halves.
Beat your cream with some sugar till you attain soft peaks.
Now take your trifle bowl.
Add one layer of cake to it and brush it with a simple syrup made with sugar and water 1:1 ratio.
This keeps the cake moist and fresh.
Now add the strawberry sauce over it.
Add the chilled custard (Whisk it a bit so its loosens up) and then the whipped cream.
Repeat this process with the rest of the layers.
And Voila your simple Trifle is ready to serve.
Decorate with strawberries and whipped cream.
Chill it well before serving

I recently made a very basic Trifle recipe with a store bought Vanilla Sponge Cake so here it is:

Ingredients:

For Custard:

2 Cups Full Cream Milk

2 Tablespoons of Cornstarch

1/3 Cup Sugar

2 Eggs at room temperature

1 Teaspoon of Vanilla Essence

For Strawberry Sauce:

2 Cups Fresh or Frozen Strawberries

1/2 Cup Sugar

1 Teaspoon of Lemon Zest

1 Tablespoon Lemon Juice

1/2 Cup Water or as desired

Assembling:

1 Medium Sized Vanilla Sponge Cake

1 Cup Whipped Cream

1/3 Cup Sugar

Simple Sugar Syrup

Method:

To Prepare the Custard:

Lightly whisk the eggs.

In the saucepan add milk, cornstarch and sugar and mix it on medium heat.

Whisk until milk reaches simmer do not boil.

Remove it from heat and add about two tablespoons of the liquid to the beaten eggs and mix well.

Now transfer this egg mixture to the rest of the remaining milk mixture and whisk on medium heat until the mixture thickens up.

Immediately remove from heat and run the custard over a fine sieve to get rid of any lumps or uncooked egg.

Let it set at room temperature later transfer it to the fridge to chill.

Remember to cover the custard in cling film, with the film touching the surface of the custard to avoid a crust forming on the surface.

For the Strawberry Sauce:

Wash and chop the strawberries.

In a pan add the chopped strawberries with the sugar and water and let it cook till sugar dissolves.

Now add the lemon juice and zest and stir well.

You will notice your mixture has thickened after a while of cooking.

At this point feel free to adjust the consistency of your sauce as you like.

I like mine thick so I remove it from heat as it thickens up.

You can also run it over a fine sieve to remove any fleshy bits of the strawberry or blitz it for a more liquidy sauce.

But I like mine as it is.

Let it cool to room temperature.

For Assembling:

Slice the Vanilla sponge in 3 equal halves.

Beat your cream with some sugar till you attain soft peaks.

Now take your trifle bowl.

Add one layer of cake to it and brush it with a simple syrup made with sugar and water 1:1 ratio.

This keeps the cake moist and fresh.

Now add the strawberry sauce over it.

Add the chilled custard (Whisk it a bit so its loosens up) and then the whipped cream.

Repeat this process with the rest of the layers.

And Voila your simple Trifle is ready to serve.

Decorate with strawberries and whipped cream.

Chill it well before serving

Hope you enjoy this simple dessert !

Make sure to comment below

Share this:

Leave a comment Cancel reply