This easy trifle recipe uses ready-made custard and cake, leaving you time to make some homemade jelly, with optional fruity liqueur. Boosting the whipped cream with mascarpone isn't traditional ...

Presented in shiny glass dishes, the layered desserts consist of liquor-soaked cake, custard, fruit, jelly (we know it better ... all you need to do is assemble your trifle. Sliced or cubed ...

His latest trifle features a sherry-soaked sponge, raspberry jelly, fresh raspberries from the restaurant’s market garden, plus custard and ice cream scented with home-grown lemon verbena.

Gently level the surface so that the jelly and fruit starts to fall ... Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or ...

Pour the jelly into your trifle bowl and once the liquid has cooled ... Set aside to cool. To make the custard, put 325ml of the milk in a pan, add the seeds from a vanilla pod, or half a teaspoon ...

You can also make the sponges, jelly and custard a day or two in advance before layering. This peach and passionfruit trifle recipe is a creative departure from the traditional trifle flavours yet ...

700 ml milk, four tbsp custard powder (vanilla-flavoured), six tbsp sugar, one pound (454 g) plain cake, two and a half cups mango puree or canned mango pulp, and four tsp sugar.

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the ... 4 Carefully pour over the custard. 5 Decorate with blobs of softly whipped cream and sprinkle ...

Phil’s taking us down memory lane with a classic dessert of white chocolate trifle with a Christmas twist - the perfect centerpiece for your dinner table. Make up the custard to makers ...

Alex Szrok, the head of pastry at St John in London, exclusively shares the recipe for the restaurant’s seasonal trifle. “Alex [Szrok] is a brilliant pastry chef who puts his own spin on ...