Morrisons Trifle Sponges, Pack of 8

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Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. You can also watch how to make custard in our Cookery School Video. To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, the peel and slice the bananas. You get the purists who make everything from scratch, you get booze soaked trifles… and then you get my really easy trifle recipe. Next comes the fruit. Since Christmas is in summer here in Australia, berries are usually in season. My favourite combination is strawberries, blueberries, raspberries and even some cherries. You can use your favourite fruit, but using fresh fruit is best. To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl (see photo below). Drizzle cake slices with 2 tablespoons of cranberry juice.

One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why. Vegan Double Cream You must use a whippable double cream that will form soft peaks - my go-to choice is this Elmlea Plant Double that whips really well, but if you're in a rush you can buy cans of squirty vegan cream in most supermarkets. Another great alternative is to put a tin of coconut milk in the fridge overnight, pour away the clear liquid and whip the solid white section with the icing sugar - really lovely. You might need two tins depending on the size of your trifle dish. Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard.

Always keep trifle refrigerated before serving – and remember it’s best time make trifle a day in advance or at least a few hours to let everything soak together. CAN TRIFLE BE MADE THE DAY BEFORE?My Classic Trifle starts with cake. I usually use small sponge rolls that I can buy at the supermarket – but you can use any kind of sponge cake, vanilla cake or madeira cake you like– cakes without any frosting are best. Is it even Christmas without trifle? This is my tried and true recipe for adelicious summer berry trifle that’s made using store bought ingredients. For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. For those that may not have had trifle before, it’s basically a messy no bake dessert comprised of fruit, custard and cake. It’s typically considered an English dish, which makes sense as Australians love many classic British desserts, like Eton Mess and Banoffee Pie.