Spongeless Strawberry Trifle

So every time I buy a trifle, and sit down to eat it with friends or family, we start off really enjoying it .. the creaminess, cold custard, lovely fresh fruit followed by that wibbly wobbly jelly .. then comes the sponge !!! The sponge not only do we completely dislike it but we fight over the other bits and leave the sponge to the end where none of us eat it . I feel the sponge not only changes the flavour of the trifle, but makes it a heavy dessert.

The beauty of making a dish at home is that you can leave out the ingredients that you don't like, hence I have left out the sponge calling this my spongeless trifle.

This is a very easy dessert to put together with minimum effort required, you can make this ahead of time and leave in the fridge ready when you want to serve.

I have used fresh strawberries in this trifle, but if you prefer another fruit use that instead.

What you need to serve 4

·         Double Cream 300ml
·         Custard 400g
·         Jelly approx. 375g
·         Strawberries approx. 250g
·         Sugar 2tbsps

How to put together

The jelly needs to be made ahead of time. You can make this the night before and leave in the fridge.

Custard ... If making fresh, leave to cool down so it is cold when you put it in the trifle.

Whip the cream to soft peaks, add the sugar and leave to one side.

Chop the strawberries into slices but leave three whole for decoration

Get yourself a large bowl to assemble the trifle and layer the bowl with a thin layer of custard. Follow by a layer of jelly. Then add some of the sliced strawberries. Top with a layer of cream.

Do this until you have three layers,. on the third and final layer ensure a thicker layer of cream and decorate with the remaining strawberries.

Tasty !!