Christmas desserts don't get better than this easy trifle recipe. Using a basic custard recipe, bought jam roll and berries it's perfect for summer entertaining.
Basic Custard
Ingredients
300ml pure cream
300ml milk
6 egg yolks
2 tablespoons cornflour (see tip)
1 teaspoon vanilla bean paste
75g (1/3 cup) caster sugar
Method
Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.
Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon.
Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.
Trifle
Ingredients
2 teaspoons finely grated orange zest, plus extra zest to serve
9 jam mini rolls, cut into 3cm slices
250g fresh strawberries, hulled, halved
125g fresh blueberries
250g fresh raspberries
2 tablespoons chopped pistachio kernels
300ml thickened cream, whipped
Method
Stir orange zest through the chilled custard.
Layer half the jam roll slices on the base of a 2 litre (8-cup) capacity serving dish, pressing the cut surface of the rolls against the glass. Top with one-third of the custard. Layer three-quarters of the strawberries in the custard, pressing halves against the glass, and scatter with three-quarters of the blueberries. Repeat with another one-third of the custard and remaining jam rolls. Add remaining custard to top of jam rolls.
Top the trifle with dollops of cream. Scatter with raspberries and remaining strawberries and blueberries, pistachios and extra orange zest. Cover and refrigerate until required.
