Morrisons Trifle Sponges, Pack of 8

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Oreo Cheesecakes– delicious Oreo biscuit base topped with creamy cheesecake frosting and chocolate sprinkles. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. More cake, more berries, more jelly and more custard. Then top the trifle with any leftover fruit before piling high with whipped cream. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time to a stage known to patissiers as the ribbon stage.

Trifle sponges have been known to stay fresh for several weeks and even months when stored correctly. If trifle sponge fingers are kept in an airtight container, away from direct sunlight and at cooler temperatures, they can last longer. Place in freezer bags and store in the freezerAdd one third (approximately 1 and 1/3 cups) of the fresh berries on top of the cake, along with half of the jelly squares. Then, pour over 1 cup of custard. Cut each one into three mini sandwiches, and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them. Then leave on one side so the sponges will absorb the liquid. Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. You can really customise trifle to your liking and to what you have available to you, but follow the basic thread – cake, soak, fruit, jelly, custard – repeat. The final touch? Clouds of whipped cream. Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). Is it even Christmas without trifle? This is my tried and true recipe for adelicious summer berry trifle that’s made using store bought ingredients.

For those that may not have had trifle before, it’s basically a messy no bake dessert comprised of fruit, custard and cake. It’s typically considered an English dish, which makes sense as Australians love many classic British desserts, like Eton Mess and Banoffee Pie. For those of you who aren’t lemon lovers however, it’s fine to use something alternative. Maybe try substituting a favourite jam to spread on the sponges (or just use the compote that is already in the recipe). The addition of lemon curd and Limoncello to a berry trifle is undeniably a perfect pairing. The sweet yet tangy creaminess of the curd (whether homemade or shop-bought) adds another textural layer. And the Limoncello ( Italian lemon liqueur) offers the complementary boozy hit that every trifle deserves. Vegan Double Cream You must use a whippable double cream that will form soft peaks - my go-to choice is this Elmlea Plant Double that whips really well, but if you're in a rush you can buy cans of squirty vegan cream in most supermarkets. Another great alternative is to put a tin of coconut milk in the fridge overnight, pour away the clear liquid and whip the solid white section with the icing sugar - really lovely. You might need two tins depending on the size of your trifle dish. Of course you can – you can switch the sponges for leftover cake or slices of swiss roll. Can I Make Trifle Without Jelly?

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The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries.

The final layer of your trifle is the cream. For peace of mind, Granny recommends using whipping cream; as it is easier to whip without the risk of over-whipping. However, I tend to find that whipping cream isn’t as readily available, compared to double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned). Hi, I live in Mexico and here you can't find the trifle sponges mentioned in some of Nigella's recipes. What could I use insted of them? Our answer Sometimes you just need a bowlful of proper retro style trifle, the kind you used to get in the 80s…Whisk the egg whites until they are firm and hold their shape, then fold gently into the yolk mixture. Frozen Berries are ideal here so you can make this berry trifle at any time of year. I like this summer fruits mix, but any similar mix of berries will do. Or use fresh berries instead if you prefer, (and you can omit the sprinkle of caster sugar if you do, as fresh berries are a little sweeter already). Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. You can also watch how to make custard in our Cookery School Video. To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, the peel and slice the bananas. My Classic Trifle starts with cake. I usually use small sponge rolls that I can buy at the supermarket – but you can use any kind of sponge cake, vanilla cake or madeira cake you like– cakes without any frosting are best.