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.
1 Strawberry and Cream Muffin Baking Kit
300ml double cream
For the custard:
200ml double cream
4 large egg yolks
100g caster sugar
1tsp Vanilla Extract
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