Strawberry & redcurrant syllabub trifle

Name: Strawberry & redcurrant syllabub trifle
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 600 g No.1 Speciality Strawberries, hulled and quartered; 125 g Cooks’ Ingredients Redcurrants, stalks removed; 100 g caster sugar; 50 ml Muscat Beaumes de Venise or Sauternes; 50 ml dry sherry, Marsala or Madeira; 1 lemon, juice

A trifle for those who say they don’t like trifle! With no divisive jelly layer and a delicately floral sweet wine flavour in the syllabub, it sings of summer.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
Plussteeping and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the fruit

600g No.1 Speciality Strawberries, hulled and quartered
125g Cooks’ Ingredients Redcurrants, stalks removed
100g caster sugar
50ml Muscat Beaumes de Venise or Sauternes
50ml dry sherry, Marsala or Madeira
1 lemon, juice

For the custard

4 British Blacktail Free Range Medium Egg yolks
40g caster sugar
2½ tbsp cornflour
1 tsp vanilla bean paste or extract
400ml whole milk
250g Waitrose Madeira Loaf Cake

For the syllabub

65ml Muscat Beaumes de Venise or Sauternes
400ml double cream
25g caster sugar
4 amaretti biscuits, crumbled, to decorate (optional)
Redcurrant stalks, to decorate (optional)

Gently stir all the ingredients for the fruit together in a mixing bowl, then cover and leave to macerate at room temperature for 2-3 hours, stirring occasionally
Meanwhile, make the custard. Mix the egg yolks, sugar, cornflour and vanilla together in a mixing bowl with a small whisk. Heat the milk in a saucepan until steaming.
Pour the steaming milk into the egg mixture in a thin stream, whisking continuously until combined. Transfer back to the pan, set over a medium-high heat and bring to steaming again, stirring continuously. Cook without boiling for 3-5 minutes until the custard thickens. It’s ready when a spoon dragged through the custard leaves a gap along the base of the pan for a second. Pour into a bowl, cover with baking parchment directly touching the surface and leave to cool. Chill for 2 hours.
To assemble, slice the Madeira cake into 8 pieces and arrange in the base of a 2L trifle bowl. Pour over the macerated fruit and juices, scraping out any leftover sugar, then spoon over the custard. Chill for 15 minutes until the custard is cold.
For the syllabub, stir the wine, cream and sugar together, then whip to soft peaks. Gently top the custard with the cream, swirl it into pretty shapes, then chill for 1-2 hours (see tip). To decorate, crumble over the amaretti biscuits, if using, and arrange redcurrant stalks on top, if liked.

Cook’s tip

The custard and fruit layers benefit from a night in the fridge, but the cream layer is best whipped a couple of hours before serving. The finished trifle will keep up to 3-4 days in the fridge, covered once broken into.

You can use 50ml more Muscat or Sauternes in place of sherry, Marsala or Madeira.

Typical values per serving when made using specific products in recipe