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 ...

While most trifle recipes involve more assembly than baking, this one is a bit different. Every component, from the sponge ...

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 ...

Simon Rimmer, a renowned chef and long-time presenter of Channel 4's Sunday Brunch, has shared this innovative recipe in collaboration with Nomo, the UK ... trifle until fully set. For the custard ...

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 ...

Goodness of fruits, cream and custard all together makes for the delicious taste of this tricolor trifle. With goodness of fruits and creamy custard, this is liked by people of all ages making it a ...

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 ...

This trifle is a beautiful booze-soaked delight, made with a mulled wine base and finished with fresh homemade custard! First make the mulled wine base. Heat a large saucepan and add the sugar and ...