One of the fancier desserts we make for dinner parties is a trifle. It’s basically layers of custard, cake and jelly. I tried out this particular recipe, inspired by Nigella to make something a little different. And of course everyone loved it! And it’s easier to make as well! You don’t have to wait in between layers for the jelly to set either. 

Ingredients 

- 600 ml water 
- 400 grams caster sugar 
- 300 grams strawberries 
- 8 sponge fingers cut in half (they can be bought at Perera and Sons!) Or you can even choose to make a simple sponge cake at home. 
- 600 ml single cream 
- 8 large egg yolks 
- 500 ml whipped cream 

(You can even try this recipe out with raspberries, blueberries or even passion fruit! Pick your favourite fruit and give it a try!) 

Instructions 

· Make a syrup with the water and caster sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. 

· Strain the syrup into a measuring jug. Take out about 150-200ml of the syrup and put it into a pan with the strawberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. 

· Let it cool a little and then soak the trifle sponges in the strawberry mixture and arrange them in the bottom of your bowl. 

· Meanwhile, to make the custard, heat the 600ml single cream in the syrup pan for about 15 minutes. Whisk the yolks and the rest of the sugar together and pour the cream into the same bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir until the custard thickens and then pour it over the trifle sponges. Let it cool. 

· Whip the 500ml of whipped cream till it thickens and cover the custard layer. Use about 250ml of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate. 

(You can also choose to layer it by putting the soaked sponges at the bottom followed by the custard on top. Repeat this process till your dish is almost full and then add the whipped cream and drizzle the caramel on top) 

By Jithendri Gomes