Strawberry & elderflower trifle
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- A challenge
- Serves 10 - 12
Skip to ingredients
Showing items 1 to 3 of 6
For the custard
- 600ml pot double cream
- 1 vanilla podseeds scraped
- 4 large egg yolks
- 1 tbsp cornflour
- 50ml elderflower cordial
- 2 tbsp golden caster sugar
For the ginger jelly
- 350ml ginger wine
- 3 sheets leaf gelatinesoaked in cold water for 5 mins
For the sponge base
- 200g lemon drizzle cakebroken into small chunks
For the strawberry marinade
- 400g punnet of strawberrieshulled and halved
- 3 tbsp golden caster sugar
- 1 tbsp balsamic vinegar
For the vanilla cream
- 600ml double cream
- 1 tsp vanilla bean paste
- 50g icing sugar
To serve
- a few ginger biscuitscrushed
- 1 tsp lemon thymeleaves
Nutrition: per serving (12)
- kcal704
- fat58g
- saturates35g
- carbs35g
- sugars30g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
step 2
Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
step 3
Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.
step 4
The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.
step 5
Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.
