Bird's Trifle Kit, Strawberry Flavoured Dessert Mix, 141 g (Pack of 1)

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Put on a low heat and cook, whisking constantly, until the custard comes to the simmer – any lumps should disappear as you continue to beat it. The sponge will soak up the layers, and it will not look as beautiful, but it will remain delicious. Today I used two in each dish and I snapped each one into quarters so I could cover the bottom of the dishes. I added another half a finger to each of my dishes as the jelly was soaking in and a quick push down with the back of a spoon will give you a smooth(ish) bottom layer.

First, there’s a layer of ladyfingers, then a layer of jam, then custard – which I made from scratch.

When you’re ready to serve, arrange the marrons glacés, if using, in an evenly spaced circle around the edge of the trifle, then stack the candied peel in a nest in the centre (if you do this any earlier, you risk them bleeding into the cream and discolouring it). Spoon in billowing clouds on top of the custard layer, cover and chill (if the trifle is hard to fit in the fridge with the cream on top, whip and top with the cream only just before serving). The sponges may try to float at first but they should stay in place once they start to soak up the jelly mixture.

If you prefer a trifle without jelly, simply proceed without it—this will be quicker to make because it doesn't need to set up in the fridge. Use Dream Topping to make a trifle topping with a whipped cream layer – or even use it to add a deeper creamy topping to a standard box of trifle mix. If you’ve ever made a Birds Trifle you might think that thewhite topping should be thicker –it’s just Dream Topping, so if you’ve got a packet in the cupboard you can make more and have a thicker top cream layer! A bottom layer of jelly (usually raspberry, as it is Papa’s favourite), packed full of sponge pieces and fruit. Over time, a trifle will settle to the bottom and lose its layers, so you don't want to make it too early.Other good toppings include crumbled amaretti, toasted flaked almonds or the classic angelica and silver balls. Simmer, still whisking, until thick; add the almond essence, if using (vanilla extract or orange blossom water would also be nice here, as would a grating of nutmeg), and taste and adjust for sweetness. If using double cream, stop whipping your cream right before you think you’ve achieved the right consistency.

We generally stick to the squares of jelly but you can use the powdered option too – they usually make the same amount of jelly from each pack. You can use some lovely fresh strawberries or raspberries in your trifle, if you want to make it a bit special. You don’t need to be too picky with your quality of sponge, as once it soaks up some of the jelly, it will be delicious regardless. You can also follow me on Twitter or BlogLovin and I’d love to see you over on my Facebook page and on Instagram .I can’t for the life of me recreate her soup but her making Nana’s traditional English trifle is a whole different ball game and I think I can say that I make a trifle *almost* as good as the ones she made over the years for us when we visited. Essentially, an English trifle needs sponge fingers or pound cake, perhaps soaked in sherry—but this is optional only if children are not involved. When I lived in Canada, the francophone women I worked with had never heard of trifle and would ask me for the recipe. Birds Dream Topping was almost a staple treat when I was growing up – used to top trifles or just to dollop onto a bowl of (tinned usually) fruit! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests.