Proper Classic Trifle - The Only Recipe You Ever Need!

vanilla pudding

🥗Healthier: homemade pudding

💰Cheaper: instant pudding mix

Homemade pudding can be made with simpler ingredients and no preservatives.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: cool whip

Coconut whipped cream is dairy-free and lower in calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a tangy flavor with fewer calories.

vanilla wafers

🥗Healthier: almond flour cookies

💰Cheaper: generic cookies

Almond flour cookies add a nutty flavor while being gluten-free.

Heat 300 ml of milk in a pan.

Split 1 vanilla pod down the middle, scrape out the seeds, and add both the seeds and pod to the milk.

Gently warm the milk with the vanilla pod and seeds to infuse flavor.

In a bowl, mix 15 g corn flour, 15 g plain flour, and 65 g castor sugar.

Separate 5 egg yolks from the whites and add the yolks to the flour and sugar mixture.

Remove the milk from heat once it starts boiling.

Slowly add half of the warm milk to the egg mixture while whisking continuously.

Return the loosened egg mixture back onto the heat and switch to a spatula.

Stir consistently over gentle heat until the mixture thickens and becomes glossy.

Cover the pastry cream with cling wrap to prevent a skin from forming and refrigerate for 1 hour to cool down.

Chop seasonal fruits like stone fruits, berries, cherries, and mango for layering.

For the strawberry jelly, bring 350 ml of water and 25 g castor sugar to a boil with 2 star anise.

Add 250 g of strawberries to the boiling syrup and cook gently for about 5 minutes.

In a separate bowl, mix 100 ml of cold water with 3 tsp of gelatin powder until dissolved.

Add the bloomed gelatin to the hot strawberry mixture and whisk until fully dissolved.

Set the strawberry jelly mixture aside to cool slightly.

Slice pre-made sponge cake into rectangles about 0.5 cm thick.

Line the bases of four dessert glasses with sponge cake rectangles.

Soak the sponge with whiskey and fresh orange juice.

Pipe the pastry cream into the glasses, starting from the sides and filling the center.

Add one poached strawberry in the center of each glass.

Top with fresh fruit and pour the strawberry jelly over the layers.

Refrigerate the trifles to allow the jelly to set.

Whip 100 ml of cream with 1 tbsp icing sugar to soft peaks.

Pipe the whipped cream over the set trifles, ensuring an even covering.

Finish with a dusting of orange zest using a microplane.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens