Traditional Trifle

Method

Step one

Place the strawberries into a serving dish. Cut the sponge into chunks and place on top of the strawberries then drizzle over the sherry.

Step two

Bring 1 litre of water to the boil and whisk in the McDougalls Vegetarian Strawberry Jelly, stir until all the crystals are dissolved.

Step three

Allow to cool for a few minutes then pour over the sponge and fruit. Leave to cool, then place into a fridge to set for two hours.

Step four

Meanwhile bring another 1 litre of water to the boil, then whisk in the Bird’s Instant Custard Mix to make a thick custard. Cover with cling-film to stop a skin forming and leave to cool.  Place in the fridge until you are ready to assemble.

Step five

Whip the double cream until you have soft peaks. Place into a piping bag with a star nozzle and save in the fridge until needed.

Step six

When the jelly is set and the custard is cold, place the custard on top of the jelly to create a thick custard layer. Then pipe a layer of cream on top of the custard.

Step seven

Sprinkle over the chocolate and or toasted almonds to serve.