A Mere Trifle! Strawberries And Clotted Cream Trifle - cooking recipe

Ingredients

5 single trifle sponge cakes or 5 sponge cakes, cut into slices
2 tablespoons strawberry jam
4 fluid ounces madeira wine
12 ounces fresh ripe strawberries, thickly sliced
1/2 tablespoon golden caster sugar
1 (250 g) container clotted cream or (250 g) whipping cream
1 (500 ml) container fresh ready-made custard
1 tablespoon toasted sliced almonds
1 vanilla pod
rose petal (optional)

Preparation

First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a puree then drizzle the puree over the strawberries.
Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.