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How to make Individual strawberry and custard trifles

Yield = 6
Prep time: 0:40
Cook time: 0:07
Total time: 0:47

Ingredients

  • 2 x 315g Madeira cakes
  • 2 tablespoons strawberry jam
  • 1 tablespoon sherry
  • 330g small strawberries
  • Flaked almonds, toasted, to serve

Vanilla custard

  • 1 cup (250ml) milk
  • 300ml pure (thin) cream
  • 1 vanilla bean, split lengthways, seeds lightly scraped
  • 5 large egg yolks
  • 1/3 cup (75g) caster sugar

Method

  • Step 1 Make custard: Heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
  • Step 2 Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a sugar thermometer or until it's thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
  • Step 3 Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.
  • Step 4 Split two Madeira cakes in half. Spread the base of each with strawberry jam, then return the cake tops to bases. Cut each cake into 2-3cm chunks, then arrange pieces in the base of 6 serving glasses and sprinkle sherry over each serve.
  • Step 5 Hull and halve strawberries. Scatter half the berries over the cake, then top with custard and remaining berries. Scatter with toasted flaked almonds and chill for at least 1 hour to allow the flavours to combine before serving.