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Summer Strawberry Trifle

Serves six Servings


  • 1 tablespoon vanilla pure essence
  • 3 tablespoon egg yolks
  • 2 1/2 cup heavy whipping cream
  • 2 tablespoon caster sugar
  • 2 teaspoon corn flour
  • 1/2 pound cake
  • 2 tablespoon smucker
  • 1/2 cup madeira
  • 12 ounce fresh ripe strawberries or raspberries, thickly sliced
  • 1 tablespoon brown sugar
  • 1 1/2 cup mascarpone cheese
  • 1 tablespoon toasted flaked almonds


Baking Directions:

Make the custard first by heating ½ of the cream in a small saucepan.

While the cream is heating up, whisk the vanilla essence, egg yolks, sugar and corn flour together in a medium bowl.

When the cream is hot, pour it over the egg mixture, whisking the whole time.

Now place the custard to the saucepan and stir over a very low heat until thick (make sure it doesn't catch on bottom), them remove it and allow to cool.

Slice the pound cake into 4 1/2 inch slices; spread each half with strawberry jam, cut into 1 inch cubes.

Now arrange them in a large bowl.

Sprinkle the Madeira (or even sherry) evenly over the sponge; then have a jolly good sing-a-long for 30 minutes.

Top the sponge cake with half of the strawberries over the top, pushing some down in amongst them.

Then put the rest into a food processor with the sugar and blend to a purée.

Drizzle the purée over the strawberries and sponge.

Empty the mascarpone cheese into a medium sized bowl, whisking to soften it slightly.

Then add your cooled custard, a little at a time, whisking till all is nicely blended.

Now spoon the mixture evenly over the top of the strawberries.

Whip up the remaining cream and spread it over the top.

Wow, by now it is looking so good! Sprinkle with toasted flaked almonds (please do toast them).

Saran wrap the trifle, and let it chill for a couple of hours.