Is the humble trifle out of fashion these days? I remember it being such a popular dessert when I was little, especially when there was a layer of jelly! …. I know… No jelly in this trifle! Instead I’ve made my Strawberry Jam which is ‘jelly-like’ and which I prefer. If you ever have too many strawberries, make this strawberry jam. IT IS GREAT FOR ANY DESSERT including pouring it over ice cream!

But today I have showcased it along side two of my favourite pantry ingredients. Schar Savoiardi Biscuits and Orgran’s Instant Custard Mix. Together the three ingredients made this STRAWBERRY CUSTARD TRIFLE that took a total of 20 minutes to put together then in the fridge and ready for my son’s get together that same afternoon. The custard is light and not too sweet, the savoiardi biscuits soaked up beautifully the juice and were fluffy and my strawberry jam left you licking your lips. Simple and no fuss at all. Enjoy x

1 large trifle bowl 30cm in diameter x 10cm deep

meringue crushed to garnish

Strawberry Jam Layer:

600g fresh strawberries, cleaned and sliced thick

½ cup caster sugar (or any you prefer)

1 tbs chia seeds

2 tbs lemon juice

Custard Layer:

130g Orgran Instant Custard Mix

700ml milk of choice

Biscuit Layer:

2 packets SCHAR gluten free savoiardi biscuits

200ml freshly squeezed orange juice

50 ml Malibu coconut rum

  1. In a heavy base pan add the strawberries and sugar and over a medium heat stir until sugar melted and strawberries are bubbling. Add the lemon juice and chia seeds and simmer for 5 minutes. Turn off heat and allow to completely cool.

  2. Combine the two custard ingredients and whisk until thick. Set aside.

  3. Prepare to assemble. Dip each side of the savoiardi biscuit into the juice to soak and slightly soften before adding a biscuit layer to the bowl.

  4. Add half of the custard mixture and top with half the strawberry jam layer. Repeat again.

  5. Place into fridge for 3 hours to set.

  6. Serve topped with crushed meringues before serving.

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