Nadiya Hussain’s Strawberry Lemonade Trifle
With layers of madeira cake, creamy custard, fresh strawberries and lemonade jelly, this trifle is a summer showstopper.
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Introduction
The best pudding for grown-ups and kids alike. My dad’s ultimate favourite dessert, this is inspired by a raspberry lemonade.
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.
Reviews
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