I can’t stand jelly in trifle because I hate the feel of the cake spoiling smooth, silky jelly – it’s like crumbs in the bed. The combination of creamy custard, good jam and cake or amaretti is perfection. Go mad with the topping – I use anything and everything I find in my store cupboard.
175g amaretti biscuits
500ml fresh vanilla custard
250g fresh raspberries
300ml double cream
200ml lemon curd
2-3 tbsp pistachios, chopped
1 tbsp freeze-dried raspberries
1. Scrunch 100g of the amaretti biscuits into chunky bits and tip into a trifle dish. Sprinkle over two thirds of the sherry. Dollop over the custard, completely covering the biscuits. Scatter the fresh raspberries over the custard, making sure some sit towards the side of the bowl so they’re visible. Add a second layer of scrunched biscuits and the final soaking of sherry.
2. Chill the trifle for a few hours or overnight.
3. Whip the cream to soft peaks and fold in the lemon curd, keeping back 1 tablespoon of curd for decoration. Do not over-mix; it’s lovely to see streaks of curd in the cream. Spoon on top of the trifle, then finish with a final swirl of lemon curd, a sprinkling of chopped pistachios and freeze-dried raspberries.
PRUE’S TIP There’s nothing like an English trifle, but there’s not always time to make one from scratch. This recipe is simplicity itself, using good-quality ready-made vanilla custard.
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Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe