A Mere Trifle! Strawberries And Clotted Cream Trifle

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 5 single trifle sponge cakes or 5 sponge cakes, cut into slices
• 2 tablespoons strawberry jam
• 4 fluid ounces madeira wine
• 12 ounces fresh ripe strawberries, thickly sliced
• 1/2 tablespoon golden caster sugar
• 1 (250 g) container clotted cream or 1 (250 g) whipping cream
• 1 (500 ml) container fresh ready-made custard
• 1 tablespoon toasted sliced almonds
• 1 vanilla pod
• rose petal (optional)

Recipe

• 1 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
• 2 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.
• 3 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.
• 4 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.
• 5 now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.