Classic Strawberry Trifle

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.