Learn how to grow, prepare, make and bake – everything you need to boost your cooking skills. How to make a proper trifleNot a soggy sponge or lumpy custard in sight, this trifle is a joy to eat, so add it to your Christmas repertoire and you'll have guests coming back for more. For the custard, put the milk and the 175ml cream in a non-stick pan with the vanilla seeds and pod. Slice the ends off the clementines and peel with a serrated knife, then cut into 0.5cm thick rounds. Strain the fruit (keep the syrup) and arrange in the base and up the sides (1 slice high) of a 1.5 litre trifle dish.
Just before serving, whip the amaretto cream ingredients with a balloon whisk to just short of soft peaks, then spoon on top of the custard. Tips…Next time, try using pears or apples with brandy or calvados and toasted hazelnuts.


Make the sponge up to 3 days in advance and store in an airtight container, or wrap and freeze for up to 3 months, then thaw.
There are many stages to a trifle, so if you’re pushed for time, read the recipe and see what you can prepare in advance.
Whipping the cream with an electric hand mixer is faster than using a balloon whisk, but it can turn from perfect to grainy in just a few turns of the whisk. Join our mailing list and be the first to hear about new recipes, tricky techniques, must-enter competitions and stories from the world of food. Trim the sponge to fit on top, drizzle over as much syrup as you like, then spoon on the custard. We like to whip the old fashioned way, by hand, as it gives greater control and you get a better feel for the texture and resistance of the cream (not to mention a good workout for your arms!). While quick and delicious is great, this time I want to show you have to prepare chashu properly, even though it takes some time.


Beat the butter and 100g sugar with an electric hand mixer in a large bowl until light and fluffy. In a bowl, whisk the egg yolks and golden caster sugar using a balloon whisk until pale and thick. Whisk in the cornflour.
Don’t let it boil, but let it get thicker than you think it needs to be; you should be able to see the bottom of the pan as you stir (it could take 10 minutes).



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