His latest trifle features a sherry-soaked sponge, raspberry jelly, fresh raspberries from the restaurant’s market garden, plus custard and ice cream scented with home-grown lemon verbena.

1. Place the frozen raspberries in a bowl to defrost for 30 minutes or overnight the night before you make the trifle. 2. Make the jelly following the instructions on the packet the day before and ...

The trifle is a classic dessert staple that has graced tables crossing centuries as well as continents. Originating in ...

This easy trifle recipe uses ready-made custard and cake, leaving you time to make some homemade jelly, with optional fruity liqueur. Boosting the whipped cream with mascarpone isn't traditional ...

Sandwich the rounds of sponge cake together with homemade raspberry jam. If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml. Whisk the eggs with ...

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the ... 2 Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow ...