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 ...

The trifle is a classic dessert staple that has graced tables crossing centuries as well as continents. Originating in 18th-century Britain as a way to use up stale, leftover cake, this pudding ...

Chill. Take your preferred trifle bowl and pour in a layer of the rhubarb jelly until it comes one-fifth of the way up the side of the glass. Place in the fridge until completely set (ideally ...

Originating in 18th century England, the trifle is a decadent dessert that ... The dessert combines cake, fruit, custard, and sometimes jelly, which is layered repeatedly and topped with cream ...

Arrange these slices to cover the entire base of a 1.5-litre trifle bowl. Add half the fruit and more NOMO Creamy Choc. Prepare the jelly as per the Agar or Veg Gel instructions, let it cool a bit ...

Using Christmas pudding and madeira cake for the base and swapping jelly for tropical fruit makes ... pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine ...

Arrange these to cover the whole base of a 1.5-litre trifle bowl. Add half the fruit and NOMO Creamy Choc. Make the jelly per the Agar or Veg Gel instructions, then leave it to cool slightly.

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 ...

This trifle is a beautiful booze-soaked delight ... sponge fingers to roughly cover the fruit then pour over mulled wine/jelly. Cover with cling film and set in fridge for 1 and a half hours ...

She used cream fresh from the the cowshed to make the custard, and the jelly was made from home-grown strawberries or plums. Needless to say, the sponge was also made from scratch. The trifle ...

Another new tradition this year will be a trifle for pudding ... You can make the sponges, jelly and custard a day or two in advance. Let the little hands help, have fun and get messy.