Morrisons Trifle Sponges, Pack of 8

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It’s one of those no-fuss desserts that are really fun to throw together – and much easier than something like a Pavlova. And there are basically no rules! It’s supposed to be messy but oh-so-tasty, you’ll be reaching for seconds. WHAT IS TRIFLE? The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries. The final layer of your trifle is the cream. For peace of mind, Granny recommends using whipping cream; as it is easier to whip without the risk of over-whipping. However, I tend to find that whipping cream isn’t as readily available, compared to double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned).

Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.

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Ideally, your trifle will have time in the fridge to soak – overnight is perfect. All the flavours will meld together and the cake will soften. It tastes just how you would expect – sweet, creamy and altogether delightful. HOW TO MAKE PERFECT TRIFLE Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard.

More cake, more berries, more jelly and more custard. Then top the trifle with any leftover fruit before piling high with whipped cream. Create a second layer of soaked sponge fingers and then spoon over the rest of the mascarpone mixture.

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Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly. Throw together a super easy trifle in no time with our retro trifle recipe. Totally yummy dessert that’s ideal for serving at parties, celebrations or after Sunday lunch. Cut each one into three mini sandwiches, and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them. Then leave on one side so the sponges will absorb the liquid. Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. It reminds me of happy days, parties and holidays so that’s enough of a reason to throw it together more often!

For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool.Have no fear if you want to make a trifle without the dairy in traditional trifle sponges. Whether vegan, lactose-intolerant, or simply trying to avoid dairy, these sponge fingers are a delicious alternative that still tastes and looks like luxury. These sponges can hold up all your favourite trifle fruit and custard, just as conventional trifles do. Just add your chosen type of butter. How long will trifle sponges keep? Always keep trifle refrigerated before serving – and remember it’s best time make trifle a day in advance or at least a few hours to let everything soak together. CAN TRIFLE BE MADE THE DAY BEFORE? My Classic Trifle starts with cake. I usually use small sponge rolls that I can buy at the supermarket – but you can use any kind of sponge cake, vanilla cake or madeira cake you like– cakes without any frosting are best. Although the recipe shared uses raspberries, blueberries and strawberries, you can use any of the many berries you can source. Combine and try…

For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. For those of you who aren’t lemon lovers however, it’s fine to use something alternative. Maybe try substituting a favourite jam to spread on the sponges (or just use the compote that is already in the recipe). Today I’m so excited to share this delicious, homemade simple trifle sponge fingers recipe with you! Whether you have gluten sensitivity or not, these trifle sponge fingers are super easy to make, and you’ll have delicious trifle or tiramisu in no time! Genoise sponge for trifles It’s perfect for dessert after a big family dinner, great as part of a buffet for parties or even just because you fancy a bowlful. Is it even Christmas without trifle? This is my tried and true recipe for adelicious summer berry trifle that’s made using store bought ingredients.Next comes the fruit. Since Christmas is in summer here in Australia, berries are usually in season. My favourite combination is strawberries, blueberries, raspberries and even some cherries. You can use your favourite fruit, but using fresh fruit is best. Vegan Double Cream You must use a whippable double cream that will form soft peaks - my go-to choice is this Elmlea Plant Double that whips really well, but if you're in a rush you can buy cans of squirty vegan cream in most supermarkets. Another great alternative is to put a tin of coconut milk in the fridge overnight, pour away the clear liquid and whip the solid white section with the icing sugar - really lovely. You might need two tins depending on the size of your trifle dish. Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).