Morrisons Trifle Sponges, Pack of 8

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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. 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. Sometimes you just need a bowlful of proper retro style trifle, the kind you used to get in the 80s…

It reminds me of happy days, parties and holidays so that’s enough of a reason to throw it together more often! Now it’s time for the custard. You can make your own custard from scratch or using custard powder, but it’s a simple dessert, so store bought custard works just fine. Buy a good quality one.

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The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries. 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? 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. 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.

Trifle sponges have been known to stay fresh for several weeks and even months when stored correctly. If trifle sponge fingers are kept in an airtight container, away from direct sunlight and at cooler temperatures, they can last longer. Place in freezer bags and store in the freezer

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. 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). Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set. For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. 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.

Genoise sponge is a classic French sponge cake, but originally from Italy, that’s known for its light, airy texture. It’s the perfect base for trifles and other layered desserts, making it a must-have in any dessert lover’s recipe collection. Unlike traditional American cakes, Genoise sponge uses simple ingredients like flour, eggs, sugar, and butter to create an incredibly flavorful cake.

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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. 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. Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. You can also watch how to make custard in our Cookery School Video. To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, the peel and slice the bananas. Of course you can – you can switch the sponges for leftover cake or slices of swiss roll. Can I Make Trifle Without Jelly? For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top.

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 Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight. More cake, more berries, more jelly and more custard. Then top the trifle with any leftover fruit before piling high with whipped cream.

Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl (see photo below). Drizzle cake slices with 2 tablespoons of cranberry juice. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time to a stage known to patissiers as the ribbon stage.