Paul Ainsworth's Strawberry Trifle
“For the Jubilee, I couldn’t think of a better dessert to share with family and friends than a proper trifle. At The Mariners in Rock we always have a seasonal trifle on the menu. It’s a classic that never goes out of fashion and we think The Queen would love it. This recipe involves a homemade strawberry jelly, proper thick vanilla custard, sponge fingers (of course!), fresh Cornish strawberries, a cheesecake topping and roasted salted hazelnuts. You can tweak it based on your favourite berries though, and spike the cream with booze for an adult-friendly kick.”
Makes 10/12 small individual Trifles
For the cream cheese topping:
- 250g crème fraiche
- 700g Philadelphia
- 250g icing sugar
- 500g double cream
- 1g vanilla seeds
For the strawberry jelly:
- 1kg frozen or over ripe/soft strawberries
- 300g caster sugar
- 2 Liters white wine
- 5g hibiscus
- ¼ bunch of thyme
- 4 sheets of Gelatine
For the custard:
- 100ml double cream
- 700ml whole milk
- 4 rich egg yolks
- 100g caster sugar
- 35g Birds custard powder
- 2g vanilla seeds
- 2 sheets gelatin
To finish and build the trifle:
- 200g fresh ripe strawberries cut into wedges
- 10 sponge fingers
- 100s and 1000s sprinkles to finish
- 1 lemon for zesting
Leave this to cool slightly before making your trifle.
Cook on low-medium heat until starts thickening.
Let the custard cool to room temperature before adding to the trifle.
Many thanks again to Paul for sharing these gorgeous individual trifles!
Photo credits: Anndrew Callaghan & Lateef
Why not try your hand at these trifles for a special occasion like The Big Lunch / The Big Jubilee Lunch? If you haven't already, get your free pack today!