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Nadiya Hussain’s Strawberry Lemonade Trifle

With layers of madeira cake, creamy custard, fresh strawberries and lemonade jelly, this trifle is a summer showstopper.

From the book

Nadiya Hussain

Introduction

The best pudding for grown-ups and kids alike. My dad’s ultimate favourite dessert, this is inspired by a raspberry lemonade.

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Ingredients

For the jelly:
2 x 23g sachets of strawberry jelly crystals
800ml lemonade, plus extra for brushing
For the cake:
280g Madeira cake
For the fruit layer:
300g strawberries
1 lemon, zest and juice
For the custard:
500g readymade custard
For the cream:
600ml double cream
4 tbsp icing sugar
1 tsp vanilla bean paste

Method

Start with the dish you are using. Ideally use a trifle dish as they are perfect for serving the trifle, but equally you can use a clear roasting dish that is deep enough to build up the layers.

Open the jelly sachets and put the crystals in a large jug or bowl with a spout. Take half the lemonade (400ml) and bring to the boil in a pan, then remove from the heat and pour straight into the jug. Make sure to whisk quickly so everything dissolves fast.

Now add the remaining 400ml lemonade and pour the whole lot into the trifle dish. Leave to cool and then set in the fridge.

When you’re ready to assemble the trifle, slice up the Madeira cake and place on top of the jelly in an even layer, brushing some lemonade on top to moisten the cake.

Chop up the strawberries, mix with the lemon juice and zest and place onto the cake in an even layer. Pour in the custard in an even layer.

Whip up the double cream with the icing sugar and vanilla bean paste. Spoon right on top in peaks. Chill for hours before serving to get the best of this dessert.

TIP This trifle can be frozen, so if you have any leftovers, divide into individual portions and pop into freezer containers.

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From the book: Cook Once, Eat Twice

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