Strawberry and Elderflower Trifle

Packing the flavours of summer into one delectable little serving, this classic trifle is the perfect crowd-pleaser.

Serves 8-10 Prep 20 mins Chill 2 hrs 15mins

• 4 gelatine leaves
• 300g strawberries, hulled and halved
• 2 tbsp caster sugar
• 200ml elderflower cordial
• 200g sponge fingers or Madeira cake, cut into slices
• 500ml ready-made custard 
• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

1. Start by soaking the gelatine leaves in cold water for five minutes. Then put the prepared strawberries, caster sugar and half of the elderflower cordial into a blender and whizz until smooth.

2. Heat the mixture gently in a saucepan, then remove from heat and stir in the soaked gelatine until dissolved. Pour it into your serving glasses and chill until set.

3. Dilute the remaining 100ml of elderflower cordial with an equal amount of water.

4. Arrange the sponge fingers or cake slices on top of the set jelly in your trifle glasses and drizzle with the diluted elderflower cordial.

5. Pour custard over the sponge layer, leaving room at the top of your glasses for the cream layer.

6. Chill your mini trifles in the fridge for 15 minutes.

7. Whip the double cream with icing sugar and vanilla extract until soft peaks form, then add the cream on top of the custard. Chill the trifles for at least two hours.

8. Before serving, top each trifle pot with a halved strawberry.

Black Forest

Trifle

Add another layer of indulgence to your trifle by incorporating delicious cherry and rich dark chocolate flavours.

Serves 6-8 Prep 20 mins Chill 2 hrs

• 1 chocolate sponge cake, cubed
• 3 tbsp cherry brandy (Kirsch) or cherry juice for a non-alcoholic version
• 2 tbsp cherry jam
• 250g cherries, pitted and halved (fresh or tinned)
• 100g dark chocolate
• 500ml ready-made custard
• 300ml double cream, whipped
• 1 tbsp icing sugar
• Dark chocolate shavings

1. Divide the cubes of chocolate cake evenly between your serving glasses and pile up in the bottom of each glass. Drizzle the cake with the cherry brandy or cherry juice if preferred.

2. Add a thin layer of cherry jam over the sponge, then top with the almost all of the pitted cherries.

3. Melt the dark chocolate either in the microwave or in a bain-marie. Once melted, stir it into your ready-made custard.

4. Pour the chocolate custard over the cherries and then place your trifles into the fridge for 15 minutes to allow the layers to cool properly and set.

5. Beat the double cream with icing sugar until soft peaks form. Dollop the cream over the set custard and chill in the fridge for at least two hours.



6. Before serving, garnish the trifles with the last of the cherries and dark chocolate shavings. 

PEACH AND AMARETTI TRIFLE WITH TOASTED ALMONDS

Be instantly transported to a sun-soaked orchard in Tuscany, with juicy peaches, smooth custard, billowy cream and the moreish, chewy crunch of amaretti biscuits. 

Serves 6 Prep 30 mins Chill  2 hrs

• 4 ripe peaches (fresh or tinned)
• 150g amaretti biscuits, crushed
• 2 tbsp amaretto liqueur 
  or peach juice for a non-alcoholic version
• 500ml whole milk
• 1 vanilla pod, split and seeds scraped
• 4 large egg yolks
• 2 tbsp cornflour
• 100g caster sugar
• 250ml double cream
• 1 tbsp icing sugar
• ½ tsp almond extract
• 30g Caterfood Select flaked almonds, toasted
• Extra biscuits, for serving

1. If using fresh peaches, blanch them in boiling water for 30 seconds, then plunge into ice water to remove the skins easily. Peel, pit, slice and set aside.

2. In individual glasses, add in the crushed amaretti biscuits and drizzle over amaretto liqueur (or peach juice) to soften them slightly.

3. Arrange the fruit over the biscuits.

4.  Heat the milk and vanilla pod in a saucepan until just boiling, then remove from heat.

5. Whisk the egg yolks, cornflour, and caster sugar together in a bowl.

6. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid lumps.

7.  Return the mixture to the saucepan and cook over a low heat, while continually stirring, until thickened. Remove your custard from the heat and allow it to cool. 

8. Pour the custard over the peach and biscuit layers.

9. Whisk together the double cream, icing sugar and almond extract until soft peaks form.

10. Pipe the whipped cream over the custard layer and chill in the fridge for at least two hours.

11. Sprinkle with flaked almonds and extra amaretti crumbs.