Morrisons Trifle Sponges, Pack of 8

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More cake, more berries, more jelly and more custard. Then top the trifle with any leftover fruit before piling high with whipped cream.

Next comes the fruit. Since Christmas is in summer here in Australia, berries are usually in season. My favourite combination is strawberries, blueberries, raspberries and even some cherries. You can use your favourite fruit, but using fresh fruit is best.

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Whisk the egg whites until they are firm and hold their shape, then fold gently into the yolk mixture. Sometimes you just need a bowlful of proper retro style trifle, the kind you used to get in the 80s… Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards. 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.

Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. 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. 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.

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Now it’s time for the custard. You can make your own custard from scratch or using custard powder, but it’s a simple dessert, so store bought custard works just fine. Buy a good quality one. Genoise sponge is a classic French sponge cake, but originally from Italy, that’s known for its light, airy texture. It’s the perfect base for trifles and other layered desserts, making it a must-have in any dessert lover’s recipe collection. Unlike traditional American cakes, Genoise sponge uses simple ingredients like flour, eggs, sugar, and butter to create an incredibly flavorful cake. It’s perfect for dessert after a big family dinner, great as part of a buffet for parties or even just because you fancy a bowlful.

Add 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.You get the purists who make everything from scratch, you get booze soaked trifles… and then you get my really easy trifle recipe. Ideally, your trifle will have time in the fridge to soak – overnight is perfect. All the flavours will meld together and the cake will soften. It tastes just how you would expect – sweet, creamy and altogether delightful. HOW TO MAKE PERFECT TRIFLE

The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries. 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 freezer 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). Begin by prepping your ingredients. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly (once set) into 1 inch squares.Add another layer of cake using the remaining cake slices, drizzling over 2 tablespoons of cranberry juice. Then, add one third of the fresh fruit and the remaining jelly squares. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly. 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).