For those special times, such as to go with the Christmas Pudding ot trifle replace half of the ... sugar and cornflour into a fairly large bowl and whisk together. Gradually pour the hot milk ...

Pour the custard into a mixing bowl and set aside ... Cut into slices and use to line the bottom and the lower sides of a large glass trifle dish. Drizzle generously with the sherry.

Arrange these to cover the whole base of a 1.5-litre trifle bowl. Add half the fruit and ... Leave the trifle to chill until fully set. To make the custard, beat the coconut milk until smooth ...

Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together ...

rich custard and whipped cream. It’s often served in a large glass trifle bowl so you can see the layers (and garner oohs and ...

Arrange these slices to cover the entire base of a 1.5-litre trifle bowl. Add half the fruit and ... then chill the trifle until fully set. For the custard, whisk the coconut milk until smooth ...

If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml ... the bottom of a 3 pint (1.7 litre) glass bowl, sprinkling generously with sherry as ...

exclusively shares the recipe for the restaurant’s seasonal trifle. “Alex [Szrok] is a brilliant pastry chef who puts his own spin on classic, very British dishes,” says Stylist’s guest ...

This trifle is a beautiful booze-soaked delight, made with a mulled wine base and finished with fresh homemade custard ... sized 20cm/8inch trifle/pudding bowl. Squeeze over the juice of half ...

stirring constantly until the custard is smooth and glossy. Don’t allow to get too warm. Arrange the sliced Swiss roll around the base and sides of a medium trifle dish. Drizzle with the cherry ...