This classic strawberry trifle dessert is relatively quick and easy to make, and it is perfect for the summer and for those after a bit of 20th century classic dessert nostalgia, or for those wanting to make a favourite and popular Birthday treat. This recipe is certainly easier than making our Perfect Strawberry Trifle recipe, however the term ‘quick’ is a matter perspective. Any layered dessert like this trifle needs time for each layer to successfully set before moving on to the next layer, but making each layer is relatively quick and easy, particularly as we are buying in sponge fingers and strawberry jelly cubes which cut the time to make this dessert considerably. This classic dessert is a favourite of many, and we have to say, a favourite of ours.
A Classic Strawberry Trifle Recipe
Serves 6 – Tip: Make the custard, after the jelly layer has started to set in the fridge, a little in advance to allow time for it to cool.
For the Custard Layer
- 4 egg yolks
- 1 heaped tbsp caster sugar
- 1 level tbsp cornflour
- 350ml whole milk
- 4 drops vanilla essence
For The Strawberry Jelly Layer
- 750g strawberries, the smaller and redder the better
- 8 sponge fingers
- 150ml of elderflower /white wine – 1 part elderflower cordial & 5 parts white wine
- 300ml water
- 1 Pack of Strawberry Jelly Cubes
For The Topping
- 400ml double (thick) cream, whipped to a peak
- 50g grated Milk Chocolate
Heat the white wine, elderflower cordial, and water to a high simmer, then turn the heat off and stir in the strawberry jelly cubes, stir until they dissolve. Allow to cool almost completely, (but remains liquid). Wash and hull the strawberries, cut into halves, and set to one side.
In a large glass dish lay the sponge fingers in the base of the dish and pour over the strawberry-elderflower-wine jelly. Scatter half the strawberries in. Then allow to set in the fridge. When set spoon over the custard.
Make the custard: Put the egg yolks in a mixing bowl and add in the sugar and cornflour. Mix well to a smooth creamy paste. Heat the milk with the vanilla in a saucepan to boiling point and then add this to the egg mixture in the bowl, a little at a time and whisking all the time. Pour this custard back into the saucepan and re-heat until it comes just up to the boil. Turn the heat down and allow to simmer gently for about half a minute, then strain back (through a sieve) into a clean bowl and allow to cool. Tip: Place a piece of greaseproof paper or cling film on top of the custard to prevent a skin forming as it cools.
After spooning over the custard layer allow another hour to set in the fridge. Finally cover the whole lot with whipped cream, gently place the remaining strawberries on top, and sprinkle over the grated milk chocolate. Refrigerate before serving.