Strawberry & elderflower trifle

Strawberry & elderflower trifle

Homemade custard is well worth the effort for a special occasion, but if you’re short of time, use ready-made.

By , 21 September 2015
Strawberry & elderflower trifle
  • Ready in: 120 mins
  • Serves: 8
  • Price: 85p per serving
Nutritional Info
Each 261g serving contains
  • Fat 44
  • Sat Fat 24
  • Sugar 23
  • Salt 0.28
  • Cals 562
of your reference intake.
Typical energy values per 100g: 902kJ/215kcal.
  • 1 x 190g Asda Raspberry Jam Swiss Roll, sliced
  • 150ml Asda Extra Special Apple and Elderflower Pressé (or apple juice)
  • 400g strawberries, trimmed and quartered
  • 1 pack Asda Strawberry Jelly
  • 4 egg yolks from large eggs
  • 2 level tbsp caster sugar
  • 2 level tbsp custard powder
  • 600ml double cream
  • 200ml whole milk
  • 1⁄4 tsp Asda Extra Special Vanilla Extract
  • 50g pistachio nuts, chopped
  • Put the Swiss roll in a trifle bowl. Sprinkle on 4 tbsp pressé or juice. Add most of the strawberries.

  • Break the jelly up and put in a measuring jug. Make up to 300ml with boiling water. Stir until dissolved. Add the rest of the pressé or juice and make up to 550ml with ice cubes. Stir until dissolved and pour over the trifle base. Chill until set.

  • Put the yolks, sugar and custard powder in a bowl and whisk until smooth. Heat 300ml cream and the milk until very hot but not boiling. Pour on to the egg mixture, whisking.

  • Return to the pan and cook over a very low heat, stirring all the time, until it thickens – don’t boil. Stir in the vanilla. Pour in a bowl, cover the surface with cling film and leave to cool.

  • Once cooled, spread it on top of the jelly and chill. Whip the remaining cream and spread on. Decorate with the nuts and berries.