Coronation Trifle
300g blueberries
150g raspberries
300g strawberries
225g jam (strawberry or raspberry will work best)
Approx 24 ladyfingers (about 1 pack)
FOR THE TOPPING:
300ml cream
Coronation sprinkles
FOR THE CUSTARD:
(Can be replaced with shop bought custard):
425ml double cream
4 large egg yolks
25g golden caster sugar
1 tbsp cornflour
1 tsp of vanilla extract/paste
1. First, make the custard (or skip to step 8).
2. Place the cream in a pan over a gentle heat and cook until simmering, stirring occasionally with a wooden spoon.
3. Whisk together the egg yolks, sugar and cornflour mixture and the extract.
4. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
5. Immediately return the whole lot back to the saucepan using a rubber spatula.
6. Back on the same gentle heat as you continue whisking until the custard is thick and smooth.
7. Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.
8. Set aside a few berries for the top of the trifle before microwaving the jam in a large bowl for about one minute, or until warm and runny.
9. Add the fresh berries and toss to coat.
10. Begin to layer your trifle in your chosen trifle dish, starting with a base of lady fingers.
11. Followed by one-third of the berry mixture.
12. And then half of the cooled custard.
13. Repeat this process, so you have the following layers in your dish: lady fingers, berries, custard, lady fingers, berries, custard.
14. Then add another layer of lady fingers, the last third of the berries, and then this time add the whipped cream on top instead of custard to finish.
15. Top with the extra berries, and your choice of decoration. I’ve gone for Coronation-style sprinkles.