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 ...

Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool. For the fillings, split the trifle sponges and spread ...

This one is different, with every component made from scratch, including the sponge cake and custard ... the recipe on behalf of Nomo, the UK’s leading free-from-chocolate brand. The trifle ...

Nothing says old-school dessert like trifle ... To make the custard, separate the eggs, putting the yolks into a large bowl. (Use the egg whites in another recipe.) Add the remaining sugar ...

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 ...

However, Mary Berry has shared her 'foolproof' custard recipe which takes less than 30 minutes to make for a pint of custard which will keep in the fridge for up to three days. To recreate Mary ...

Every component, from the sponge cake to the custard, is made from scratch. This unique recipe comes ... on behalf of Nomo, the UK's top free-from-chocolate brand. The trifle features all the ...

If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml. Whisk the eggs with the sugar and vanilla extract. Heat the milk to the 'shivery' stage and add ...

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 ...