A Mere Trifle Strawberries And Clotted Cream Trifle Recipe

Ingredients for A Mere Trifle Strawberries And Clotted Cream Trifle

• Single Trifle Sponge Cakes
• 1/4 cup strawberry jam
• Madeira Wine
• 1 pint fresh strawberries
• Golden Caster Sugar
• 1 cup clotted cream (or heavy cream, whipping cream, double cream)
• 2 cups prepared custard
• Toasted Sliced Almonds
• 1 vanilla pod
• Rose Petal

How to Make A Mere Trifle Strawberries And Clotted Cream Trifle

1. Cut a 10-ounce sponge cake in half lengthwise or into 1-inch slices. Spread each layer generously with 1/4 cup strawberry jam, reassemble, and cut into 3 equal sandwiches.
2. Arrange the sponge cake sandwiches in a 3-pint trifle bowl.
3. Gently poke holes in the sponges and evenly drizzle with 1/4 cup Madeira (or fruit juice). Let it soak for 30 minutes.
4. Sprinkle half of the 1-pint strawberries over the soaked sponge. Gently press some into the layers.
5. Puree the remaining strawberries (about 1/2 pint) with 2 tablespoons of sugar in a food processor. Drizzle the puree over the strawberries in the bowl.
6. In a jug, combine 2 cups of prepared custard with the seeds of 1 vanilla pod.
7. Evenly spoon the custard over the strawberries. Dollop 1 cup of clotted cream (or alternative) over the custard, smoothing with a knife. Sprinkle with 2 tablespoons of toasted flaked almonds and rose petals (optional).
8. Cover the trifle with cling film and chill for at least 2 hours before serving.