Ok, I promise this is the last of the strawberries and cream for a little while, but in my defense, Child 2’s strawberry patch has been extremely prolific despite the weather and we are ankle-deep in them. This doesn’t excuse the relentless presence of cream I know, but don’t be alarmed, I shall balance all this decadence out with some low-fat, low carb ideas very soon!
So whilst we were watching the tennis excitement on Sunday a rain delay struck, very helpfully, at the point where my better half and I felt we should really make a few dinner plans and have a cup of tea. The following dessert had vaguely been discussed over the weekend as Saturday morning’s charity bakeathon had left us with an orange sponge traybake to use up. My better half thought he might fancy his hand at a trifle recipe using the said sponge and the endless heaps of strawberries and so with a small amount of guidance from me produced this:
The kids, who are always reluctant to eat too much fruit, were charmed by this after a nervous start as there is no sherry involved and the strawberries seemed to maintain a low profile compared to the other components.
This is a fantastic way to use up left over cake. Quantities of cake, fruit, custard and cream are not critical at all and will depend on the number of mouths you have to feed or possibly how much left over cake you have.
- Begin by making up the Pimms, 1:2 Pimms to Lemonade so stronger than normal. 2 shots Pimms and 4 shots Lemonade should be enough for a regular quantity of trifle (4-6 servings). Pour the Pimms and Lemonade into a saucepan and heat until boiling and then simmer for a minute or two to boil off the alcohol. Allow to cool a little.
- If your cake doesn’t already have jam in it, then make jam ‘sandwiches’ with it and then cut the sandwiches into fingers and arrange a generous layer in the bottom of your bowl, we used morello cherry jam but raspberry or strawberry would be fine too.
- Pour the cooling Pimms mixture over the sponge and let that soak in whilst you wash and slice up some strawberries (around 200g). Add them as a layer over the cake.
- Spoon on about 300-400ml of ready-made vanilla custard, for the size above, or make up some however you usually do having let it cool down to some degree before you spoon onto the strawberries. Cover with clingfilm at this point, to stop a skin forming if the custard is warm, and allow it reach room temperature then chill in the fridge.
- Just before serving whip up about 300ml of whipping cream and spread over.
- Decorate with whole strawberries or slices if you wish.
For anyone who is wondering how the Turkish Delight turned out it is on my Facebook page. Click on the link on the side bar to have a look.
I have a cheeky request for anyone who is feeling charitable today. I need one more FB like for my Cutest Cakes Facebook page to receive stats info, so if you do go and see the Turkish Delight and have an account please could you consider ‘liking’ my account if you haven’t already. Also many thanks and to all the new follows here and the ‘likers’ over on FB that I have already.
I love you all.