British Trifle
A classic British dessert made with layers of sponge cake, fruit, custard, and whipped cream. This recipe is a twist on the traditional trifle, using fresh and flavorful ingredients.
Ingredients
- ●400g Yellowing sponge cakecut into 1 inch cubes
- ●200g Tender strawberrieshulled and sliced
- ●200g British-made trifle spongecut into 1 inch cubes
- ●150g Tomatoesdiced and drained of excess moisture
- ●200ml Heavy creamwhipped until stiff peaks form
- ●100g Granulated sugarfor the custard
- ●4 Large eggsfor the custard
Instructions
- 1
1. Cut the sponge cake into 1 inch cubes and layer the bottom of a large serving dish.
- 2
2. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- 3
3. In another bowl, mix the diced tomatoes with a tablespoon of sugar and let it sit for 10 minutes to remove excess moisture.
- 4
4. In a medium saucepan, combine the granulated sugar, eggs, and a pinch of salt. Whisk until smooth and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- 5
5. Remove the saucepan from the heat and stir in a tablespoon of vanilla extract. Let it cool to room temperature.
- 6
6. To assemble the trifle, add a layer of the cooled custard over the sponge cake.
- 7
7. Top the custard with a layer of the diced strawberries.
- 8
8. Repeat the layers one more time, ending with a layer of whipped cream on top.
- 9
9. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- 10
10. Before serving, sprinkle a layer of powdered sugar on top of the whipped cream.