Strawberry Trifle

Ingredients

• 1 package (400 g)ladyfingers
• 240 mlmilk, for dipping the ladyfingers
• 2 canscondensed milk
• 2 cansthickened cream (ashta puck)
• 960 mlmilk
• 8 tbspcornflour
• to tastestrawberries

Instructions

1. 1

   Mix the custard

   Put the 960 ml milk, condensed milk, thickened cream and cornflour in a pot. Mix until combined, then set the pot over the heat and keep stirring so the mixture does not stick to the bottom.

2. 2

   Thicken the mixture

   Once the mixture has thickened, turn off the heat and begin assembling the trifle.

3. 3

   Layer the trifle

   Dip the ladyfingers in the 240 ml milk and arrange a layer in your serving dish. Add some of the cream mixture and sliced strawberries, then repeat the layers until the ingredients are used up.

4. 4

   Add the topping

   Finish with strawberries on top.

5. 5

   Chill before serving

   Refrigerate the trifle for at least 6 to 8 hours before serving.

What is strawberry trifle?

Trifle is a layered dessert associated with British cooking, traditionally combining cake, cream and fruit. This version uses ladyfingers, a milk-based custard enriched with condensed milk and thickened cream, and fresh strawberries.

The custard is cooked on the hob rather than served as a separate poured sauce. That makes a substantial filling which holds the layers together after chilling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 840 calories, 20g protein, 119g carbs, 32g fat.

Most of the carbohydrate comes from the ladyfingers, condensed milk and cornflour; the condensed milk and thickened cream also contribute much of the fat. The milk, cream and condensed milk provide some protein, while strawberries add fruit and fibre. Serve a moderate scoop alongside fresh fruit if you want a lighter-feeling dessert plate.

Building the custard

Cornflour: mixing it into the milk before heating helps disperse it through the liquid. Stir the mixture continuously as it warms to reduce the chance of it catching on the bottom of the pot.

Sweetened base: condensed milk brings sweetness and body, while the thickened cream gives the filling a richer texture. The recipe does not specify the can sizes, so use the same size for both cans if possible.

Dipping the ladyfingers

Quick dip: briefly coat each biscuit in the dipping milk rather than leaving it to soak. Ladyfingers absorb liquid readily and can become fragile if they are saturated.

Even layers: arrange the dipped biscuits in a snug layer, then spread over the custard and add sliced strawberries. Repeat in the same order so each serving has a little of everything.

Getting the right texture

Custard cue: take the pot off the heat when the mixture has visibly thickened. Keep stirring during cooking, especially across the base and into the corners of the pot.

Chilling: the stated 6 to 8 hours gives the layers time to settle and the biscuits time to soften. Keep the dish refrigerated until you are ready to serve.

Choosing and preparing the fruit

Strawberries: slice them for the layers so they distribute more evenly between the biscuits. Keep some attractive pieces aside for the top.

Fruit quantity: the recipe does not give a weight, so add strawberries to taste. Use enough for the layers and topping without crowding out the custard.

Serving the trifle

Spoon the dessert into bowls so the soft biscuit, custard and fruit stay together. A wide serving spoon makes it easier to lift through all the layers.

For a more balanced plate, serve a moderate portion after a meal and pair it with fresh fruit rather than another rich dessert.

Recipe notes & tips

• Stir the custard continuously while it heats, scraping along the bottom of the pot.
• Briefly dip the ladyfingers so they soften without falling apart.
• Slice the strawberries fairly evenly for consistent layers.
• Spread the custard gently to cover the biscuits without shifting them.
• Reserve the best-looking strawberry slices for the top.
• Chill the assembled dish for the full 6 to 8 hours before serving.

Variations

• Add vanilla: stir a little vanilla into the custard for a fragrant note.
• Use mixed berries: layer in raspberries or blueberries alongside the strawberries.
• Add citrus: finely grate a little lemon zest into the custard for freshness.
• Make individual portions: assemble the same layers in small glasses or dishes.
• Top with extra cream: add a little whipped cream just before serving for a softer finish.

Common mistakes to avoid

• Lumpy custard: mix the cornflour thoroughly into the milk before heating.
• Scorched base: keep stirring and scrape across the bottom of the pot as it thickens.
• Soggy biscuits: dip each ladyfinger briefly instead of soaking it.
• Uneven layers: spread the custard gently and arrange the strawberries across the whole dish.
• Loose trifle: allow the assembled dessert to chill for at least 6 to 8 hours.
• Missing topping: set aside some strawberries before layering so there is enough for the top.

How to store

Cover and refrigerate leftovers, and eat within 2 days for the best texture. Keep the trifle chilled and serve it directly from the refrigerator; freezing is not recommended because the custard and strawberries can become watery when thawed.

Frequently asked questions