Homemade custard, freshly whipped cream, fresh fruit and a bit of sponge… the perfect combination for a summer dessert! It’s easy and fun to assemble, with only a little bit of supervision making the custard. Also, feel free to make your own sponge!
Ingredients
Makes 8 Individual Fruit Trifles
- 300g Punnet of Strawberries/ other fruit of choice
- 200g Sponge Fingers
- 600ml Double Cream
- Sprinkles to decorate, optional
For the custard:
- 4 Egg Yolks
- 60g Caster Sugar
- 30g Plain Flour
- 2 Tsp Cornflour
- 280ml Milk
Directions
- Lay out eight glass ramekins/ disposable cups.
- Neatly slice the fruit and spread over the base of the ramekins (we stand strawberries around the outside of the glass for a pretty decoration).
- Cut the sponge fingers to fit into your ramekins and press down on top of the fruit.
- To make the custard; Beat the egg yolks and sugar for a few minutes until pale and slightly thickened. Stir in the flours. Heat the milk in a saucepan until it begins to boil (check for bubbles on the bottom of the pan by slightly tilting it). Slowly pour and whisk the milk into the egg mix. Put the mixture back into the pan, stirring constantly until thick and boiling. Allow to cool slightly and then pour over the sponge fingers.
- In a large bowl, whip the cream until soft peaks form. Spoon the cream on top of the custard when it feels room temperature (if the custard is too hot the cream will melt).
- Decorate your trifles with sprinkles or more fruit.
