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Strawberry cream trifle

Ingredients 10
Servings 8


  • 500
    homemade or bought sponge or Madeira cake
  • 100
    each rum and sherry
  • 375
    strawberries, sliced
  • custard sauce (see tips)
  • 375
  • 60
  • 250
    whipping cream, chilled
  • 15
    castor sugar
  • 60
    blanched and toasted slivered almonds
  • sliced fresh strawberries, with foliage, to decorate


1. Cut cake into 1,5 cm slices. Use a few slices to line the serving dish, sprinkling generously with rum and sherry. Sprinkle a layer of sliced strawberries over and some hot custard. 2. Purée strawberries with sugar and spread on one side of remaining cake slices. Place another layer of cake slices on top of custard. Compress slightly and sprinkle with rum and sherry. 3. Continue layering strawberries, cake slices and custard in dish, ending with cake slices, strawberry purée side down, and reserving some custard. There'll be 3 to 4 layers, depending on the dimensions of the dish. Sprinkle with remaining rum and sherry and cover with remaining custard. Set aside until custard has cooled, then refrigerate. 4. Whip well-chilled cream until it thickens slightly, add sugar and whip until thick. Refrigerate. 5 Spread cream on top of chilled trifle with a spatula, making little decorative tufts. Just before serving, sprinkle almonds over and decorate with strawberries.

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