Sunday, 20 May 2012

Hungry Stylist: Naughty Forty Trifle

 My sister turned 40 at the beginning of May.

 So what better way to leave the dirty thirties than with a boozy trifle.

She revealed to me, post party that she welcomed herself to the naughty forties by filling her face with the remaining trifle just before bed.

Nigella eat your heart out.

Wanna know my secret ingredient? A (very) generous glug of Chambord.

Yep the girl on the left is forty? I know I don't believe it myself!

Here's how to make it:

Naughty Forty Trifle

Serves 8


Small swiss roll, sliced
Large punnet of strawberries, hulled and sliced
1 pack of strawberry jelly
1 wine glass of Chambord
200ml double cream
50g milk chocolate
35g custard powder
400ml of milk
1 Tbsp sugar


1. Lay out the Swiss roll on the bottom of a good-sized glass bowl. Scatter over the strawberries and drizzle with the Chamboard.

2. Tear up the strawberry jelly squares, put them in a measuring jug and add around 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour the jelly over the sponge, place in the fridge and allow to set.

3.Pour a little milk into a separate bowl with the sugar and the custard powder and mix until dissolved and forms a smooth paste. 

4. Heat the remaining milk in a saucepan until it simmers, then add the custard paste until it resembles a thick custard.

5. Once cooled spoon the custard and smooth over the jelly. Allow it to set.

6.Whip the double cream until you get soft peaks, then spread it over the custard. Cover in remaining strawberries and grate chocolate of to finish.

Estimated nutritional info per serving- Kcal: 303  Fat: 10.4g  Sat Fat: 7g

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