Layered Berry Trifle with Vanilla Custard

Trifle has a long history in British kitchens. It began as a plain dish of sponge soaked in sherry and dressed with custard, and over the years it turned into the layered pudding we know now, with jelly, fruit and cream stacked in a glass bowl so everyone can see the layers. This version keeps that spirit but lightens it up. The sponge is made in the microwave in a single bowl, so there is no oven to heat up on a warm afternoon, and the sugar-free jelly gives the berries a bright, glossy set.

The part I like most is the frozen berries. Scattering them straight from the freezer keeps them cold, so the jelly sets faster and the fruit stays firm rather than going soupy. Frozen mixed berries are picked and frozen at their peak, so they often taste better in January than a sad punnet of imported strawberries. Let the jelly cool for those ten minutes before you pour it over, because hot liquid will start to melt the fruit and make the layers blur.

The custard is a little more hands-on. Keep the pan on a medium heat and stir all the time once the cornflour goes in. You want it to thicken and just come back to the boil, then it is ready. If it looks lumpy, a quick whisk off the heat will usually smooth it out. Cool it fully before spreading it over the set jelly, or the topping will slide about.

A good trifle is also a very forgiving thing to make ahead. The layers hold for a day, and the flavours settle nicely overnight. Leftovers keep covered in the fridge for a day or two, though the sponge softens over time, so I would not plan on keeping it for much longer. If you have a spoonful of the yogurt topping left over, it is lovely stirred into porridge the next morning.

To serve, bring the bowl out of the fridge about ten minutes before you want to eat, so the custard loses its chill and the flavours open up. A bowl of fresh raspberries on the side or a few extra almonds scattered on top is plenty. You could also serve it alongside a Zesty Homemade Orange Fruit Spread on thin toast for a brunch, or pair it with Creamy Berry Amaretti Pots if you are feeding a crowd and want a second dessert on the table.