Easter is a time to indulge in your favourite treats but it can also be a time when many people can quickly get sick of eating too many chocolate eggs.
Mary Berry’s celebration trifle is a “favourite” of the baker and she makes it for her family “year after year” as part of her Easter lunch.
This is the best recipe for anyone wanting a dessert that is not chocolate over the Bank Holiday and can quickly be prepared in around 20 minutes before it chills in the fridge for a few hours.
Mary said: “This is the trifle I make year after year and all the family love it. Be sure to whisk the egg mixture quickly when pouring in the cream and milk. “
“This cools the mix and makes a smooth custard base. It is important, too, to let the custard thicken gently over simmering heat.”
READ MORE: Mary Berry’s chocolate profiteroles recipe is superb for Easter bank holiday
Instructions
To make the custard: Place the caster sugar, cornflour, egg yolks and vanilla extract into a mixing bowl and whisk together.
Next, pour the milk and cream into a saucepan and heat up on the stove until it is simmering. Pour the hot milk and cream mixture into the egg mixture and whisk quickly until smooth.
Rinse out the saucepan and then pour the mixture through a sieve into a clean pan, then heat the custard mixture on a medium heat.
Whisk constantly until the custard has thickened but be careful not to let it boil. Once heated, remove from the heat and pour the mixture into a bowl.
Cover with cling film and leave to cool on the countertop, and then place in the fridge to chill.
To make the trifle: Slice the trifle sponges in half and then spread with the raspberry jam and sandwich them back together.
Arrange the sponges into the base of the trifle dish. You may need to cut the sides a little to make sure they fit.
Then, spoon six tablespoons of the pear juice and sherry onto the trifle. Press the sponges down with a spoon to encourage them to absorb all the liquid.
Place the sliced pears and half the raspberries over the sponges, then pour over the cold homemade custard.
Next, place in the oven and leave to set for a few hours or overnight if you prefer.
Once ready to serve, spoon cream on top of the custard and decorate the top of the trifle with the rest of the raspberries and toasted almonds.
