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Individual strawberry and custard trifles
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Prep Time:
40 minutes
Cook Time:
7 minutes
Total Time:
47 minutes
Create delightful trifles with fresh strawberries and creamy homemade custard.
Ingredients:
  • 2 x 315g Madeira cakes
  • 52.80 gm strawberry jam
  • 20.00 ml sherry
  • 330g small strawberries
  • Flaked almonds, toasted, to serve
  • 250ml milk
  • 300ml pure (thin) cream
  • 1 vanilla bean, split lengthways, seeds lightly scraped
  • 5 large egg yolks
  • 75g caster sugar
Instructions:
  • In a heavy-based saucepan over medium heat, gently warm the milk, cream, vanilla pod, and seeds until just shy of boiling, then take it off the heat.
  • Whisk egg yolks and sugar together until fully combined. Slowly incorporate hot milk mixture into the yolks, then return to medium-low heat in the same pan. Stir gently and consistently with a wooden spoon for 4-5 minutes until the custard reaches 75°C on a sugar thermometer or thickens enough to coat the back of a spoon (leaving a finger trail).
  • Strain the mixture through a fine sieve into a container, discard the vanilla pod. Let it cool for 15 minutes, stirring occasionally. Cover directly with plastic wrap to prevent a skin from forming. Chill in the fridge until completely cool.
  • Cut the two Madeira cakes in half, then spread strawberry jam on the bottom halves. Place the top halves back on. Cut each cake into 2-3cm chunks and distribute them among 6 serving glasses. Drizzle sherry over each serving.
  • Prepare the strawberries by removing the hulls and cutting them in half. Spread half of the strawberries over the cake, followed by a layer of custard and the remaining strawberries. Sprinkle toasted flaked almonds on top and refrigerate for at least 1 hour to let the flavors meld before enjoying.

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