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Strawberries and Cream Trifle

Strawberry and cream muffin trifle

This is our recipe using our strawberries and cream muffin baking kit as the base for this deliciously decadent trifle.  We tried the recipe with and without Prosecco, and it is equally delicious either way, so its down to personal preference/ if children will be eating it if you decide to use the Prosecco or not.

The addition of homemade custard makes this recipe really special, and our custard recipe is really easy to do, and well worth the extra effort.

Ingredients:

1 Strawberry and Cream Muffin Baking Kit

Strawberries

300ml double cream

Prosecco (Optional)

For the custard:

200ml double cream

700ml milk

4 large egg yolks

4tbsp cornflour

100g caster sugar

1tsp Vanilla Extract

Method:

Mix and bake the Strawberries and Cream muffins following the instruction card

While the muffins are baking, make the custard

Put the cream and milk into a large pan and gently bring to just below boiling point.  Meanwhile in a large bowl, whisk the yolks, cornflour, sugar and vanilla.

Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly

Wipe out the saucepan and pour the mixture back into it.  Heat gently stirring with a wooden spoon until the custard has thickened.

Tip into a large bowl and cover tightly with clingfilm to prevent a skin from forming.  Cool in the fridge.

Slice the strawberries, keep the 3 nicest for decoration.

When the muffins and custard are both cool, chop 3 of the muffins into slices and lay in the bottom of a trifle dish

Cover the layer of muffins with sliced strawberries

Slice the final 3 muffins and lay over the sliced strawberries

Top with the cooled custard

Whip 300ml of double cream then spoon over the top of the custard.

Decorate with 3 strawberries

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