A time-honoured dessert (or better said, pudding) is still as delicious as ever. Although it may seem dated the trifle still celebrates with its sponge, custard, berry and cream layers all made better with that essential hit of alcohol.
I choose to use Cointreau (a rich bitter sweet orange flavoured alcohol), however if you want to be traditional Sherry will suit perfectly.
Enjoy a trifle with friends as an easy make a head dessert that can feed a large crowd.
1x 85g packet jelly crystals, preferably port flavoured
600ml thick custard
1x400g packet of sponge (or 20x14cm sponge)
1 punnet strawberries
1/3 cup (75g) caster sugar
100ml alcohol such as Sherry, Cointreau or Brandy
5 tablespoons icing sugar
300g pouring cream
1 vanilla pod, seeds scraped out
2 passionfruit, seeds and pulp scooped out
For the Jelly:
Mix the jelly crystals according to packet instructions making sure to substitute 100 ml of water for 1 tablespoon of alcohol. Pour into a lined tray and refrigerate for 1-4 hours.
For the Sugar Syrup:
Place caster sugar in a saucepan and cover with 160ml of water. Bring to the boil or until the sugar is dissolved. Stir in the rest of the alcohol and allow to cool.
For the Strawberry Coulis:
Hull and wash the strawberries. Blend until smooth in a blender with icing sugar. Refrigerate until needed.
For the Cream:
Whip the cream and vanilla in a large bowl until soft peaks form.
Dip half the sponges in the boozy syrup and squidge into the base of a glass bowl or trifle dish. Cover with the strawberry coulis and continue to layer by dipping the rest of the sponges in the syrup and placing them on top of the strawberry coulis layer.
Remove the jelly from the fridge, cut into 2cm pieces and spread on top of the sponges.
Pour over the custard, and top with whipped cream.
To finish drizzle with passion fruit pulp.
Refrigerate for at least one hour before serving.