Simon Romanov

Strawberry trifle

Ingredients: For the cream cheese topping: 250g crème fraiche 700g Philadelphia 250g icing sugar 500g double cream 1g vanilla seed

For the strawberry jelly: 1kg frozen or over ripe/soft strawberrie 300g caster sugar 2L white wine 5g hibiscu ¼ bunch of thyme 4 sheets of Gelatine

For the set custard: 100ml double cream 700ml whole milk 4 rich egg yolk 100g caster sugar 35g Birds custard powder 2g vanilla seed 2 sheets gelatin

To finish and to build the trifle: 200g fresh ripe strawberries cut into wedge 10 sponge finger 100s and 1000s sprinkles to finish 1 lemon for zesting


For the cream cheese topping: 1. In a bowl, whisk the double cream until it reaches a soft peak. 2. In a separate bowl, combine the remaining ingredients and stir thoroughly. 3. Fold in the soft peak double cream in three stages, and once combined, whisk until lovely and thick. 4. Transfer the mixture to a piping bag and chill until ready to finish your trifle.

Regarding the strawberry jelly: 1. In a pan, combine all of the ingredients except the gelatine, and bring to a slow boil. 2. Remove the pan from the heat, cover with a lid or cling film, and allow to infuse for at least 5 hours. 3. Pass the infused strawberry stock through a fine sieve and refrigerate until ready to make the jelly.  

For the set custard: 1. Combine the milk and cream in a saucepan. 2. Whisk together the sugar, egg yolk, and bird's custard until light and fluffy. 3. Pour half of the chilled cream and milk mixture over the egg mixture to form a paste. 4. In a saucepan, heat the remaining milk, cream, and vanilla. 5. Pour the warm cream and milk over the egg paste mixture. 6. Return all of the mixture to the pan.  

To finish and assemble the trifle: 1. To make the trifle, put some chopped strawberries to a plate and generously top with strawberry jelly liquid. 2. Cut the sponge fingers into 1 cm pieces and add a layer to the jelly; the liquid jelly should soak into the sponge. Place the plates in the refrigerator to set thoroughly. 

3. Once the jelly has set, spread a nice layer of room temperature custard on top, about 1cm thick or more if desired, and refrigerate to set hard.