450g (1lb) strawberries (one-third of them hulled and chopped for the jelly, two-thirds hulled and sliced for the trifle), plus 3 extra, halved, to garnish
100g (3½oz) caster sugar
400ml (14fl oz) boiling water
100ml (3½fl oz) prosecco
1 thick slice of sponge or madeira cake, about 150g (5½oz)
400g (14oz) fresh custard
300g (10½oz) double cream
1tsp vanilla bean extract
1tbsp icing sugar
1tsp cocoa powder, to dust
To make the jelly, soak the gelatine in a bowl of cold water for 10-12 minutes until softened.
Squeeze out and discard the water and place the gelatine in a pan with the 150g (5½oz) chopped strawberries, sugar and water and simmer gently for 1-2 minutes until the sugar has dissolved.
Leave to cool until almost, but not fully, set, then stir in the prosecco. Break up the sponge into small pieces and place in the bottom of 6 individual trifle glasses. Pour the jelly mixture over and chill for 2 hours until set.
Divide the 300g (10½oz) sliced strawberries between the glasses and spoon the custard over, then chill for another hour. Just before serving, place the cream, vanilla bean extract and icing sugar in a bowl and whisk together until light and fluffy.
Spoon into the glasses. Dust with cocoa powder and decorate each trifle with half a strawberry.
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