For convenience, you could buy the sponge fingers and the custard ready-made, in the same quantities as above, instead of making your own.
To make the sponge fingers (makes 16)
- Pre-heat the oven to 200°C. Line a baking sheet with baking parchment
- Whisk the egg and sugar in a big bowl until light and quite stiff.
- Sift half the flour over the mixture and fold in lightly. Add the remaining flour. Spoon the mixture into a piping bag with a 1cm nozzle. Pipe the mixture onto the baking sheet in 5 cm lengths, set apart because they expand while in the oven.
- Bake in the prepared oven for 10 minutes, till golden. Leave to cool on a wire rack.
- To make the custard (makes 300 ml)
- In a bowl beat the eggs, sugar and 50 ml of milk. Put the rest of the milk in a non-stick saucepan with the vanilla seeds or vanilla bean paste. Bring the milk to the boil.
- Set the milk aside to cool for 10 minutes then pour onto the egg mixture. Mix well.
- Strain the custard mixture into a clean saucepan and place back onto medium heat. Keep stirring while the custard cooks and take off the heat when it is thick enough to coat the back of a spoon. Set aside to cool.
To assemble the trifle
- Slice the strawberries into thin slices. Whisk the fresh cream with the caster sugar until it forms soft peaks.
- Take a deep trifle bowl and assemble alternate layers of strawberry slices, sponge fingers, custard and whipped cream. You may wish to arrange the strawberry slices so you can see them in a row through the glass.
- Decorate the top of the trifle with more BerryWorld strawberry slices.
