Strawberry & Cream Trifle

Strawberry & Cream Trifles

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6
Author Alida Ryder


for the custard cream

  • 600 ml full cream milk
  • 5 ml vanilla extract
  • 4 egg yolks
  • 50 g caster sugar
  • 2 tablespoons flour (approximately 30g
  • 4 tablespoons corn flour approximately 60g
  • pinch of salt
  • 100 g mascarpone cheese

for the strawberries

  • 800 g strawberries sliced
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla extract

to serve

  • swiss roll/madeira cake sliced
  • whipped cream
  • sliced strawberries
  • icing sugar


  • To make the custard cream, heat the milk and vanilla in a medium saucepan until just before boiling point (this is called scalding).
  • In the meanwhile, mix together the egg yolks, sugar, flours and pinch of salt until the mixture is smooth and thick.
  • When the milk mixture is hot, pour it slowly into the egg yolk mixture whilst continuously mixing.
  • When all the milk has been incorporated, transfer the runny mixture back to the saucepan and over a gentle heat, allow to cook and thicken, whisking continuously.
  • When the mixture is thick and there is no flouriness when you taste it, remove from the heat and beat in the mascarpone cheese.
  • Place in a bowl and put a piece of cling film directly onto the surface of the cream to prevent a skin from forming. Place in the fridge and allow to cool.
  • To prepare the strawberries, combine the sliced strawberries with the caster sugar and vanilla and stir well. Allow to stand for 20 minutes until the strawberries have released a lot of juice.
  • To assemble the trifles, layer the sliced madeira cake with the macerated strawberries and the custard cream.
  • Top with whipped cream, sliced strawberries and a sprinkle of icing sugar.