AVA Berries

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Retro Strawberry Trifle Sundae

Recipes / by

This recipe is a take on a classic strawberry trifle using the lovely fresh AVA berries in the jelly and layered through the trifle. There are lots of elements here that can be bought ahead if you are short of time eg. The cake for the base, the jelly and vanilla ice cream. Finish the dessert with whipped cream, strawberry sauce and a few sprinkles for that retro look! Try to use a tall sundae glass so you can really see all the distinct layers.

Serves 4

For the cake base

Ingredients

  • 175g softened butter
  • 175g caster sugar
  • 225g self-raising flour
  • 50g ground almonds
  • 3 large eggs
  • finely grated rind of 1 lemon

Method

  1. Pre-heat the oven to 180C
  2. Line a 2lb loaf tin or a small round tin with baking parchment
  3. Place the sugar and butter in a bowl and beat/whisk together until fluffy
  4. Add the eggs, one by one
  5. Fold in the dry ingredients
  6. Place in the oven for 60 minutes and then leave to cool in the tin for 10 minutes before turning out
  7. Cut the cake and make 2 circles for each sundae you intend to make (ensuring that they fit the glass snugly)

For the jelly

  • 1 packet of good quality jelly
  • 16 AVA strawberries (sliced)

Method

  1. Follow the packet instructions to make the liquid for the jelly
  2. Put a triple layer of strawberries on top of the cake and pour some of the jelly until you have a clear jelly segment to your sundae.
  3. Place in the fridge to set for 4 hours or overnight

For the Strawberry Caramel Sauce

  • 250g strawberries
  • 150g caster sugar
  • 4 tbsps water

Method

  1. Blitz the strawberries to a puree and sieve to remove the seeds
  2. In a pan, heat the sugar and water until it reaches a golden caramel colour (watch it carefully as this can happen quickly)
  3. Pour in the strawberry puree and combine with the caramel to create a sticky strawberry sauce. You can keep this in a bottle in the fridge and use for future recipes.

For the Custard Ice Cream

  • 300ml of double cream
  • 300ml of whole milk
  • 3 egg yolks
  • 115g caster sugar
  • 1 tsp of vanilla bean paste or a vanilla pod

Method

  1. Place the milk and cream in a pan and bring to just below simmering point
  2. Add the vanilla to the mixture and allow to infuse
  3. In a separate bowl, mix the egg yolks and sugar until thick and shiny
  4. Now pour a third of the warm milk and cream into the egg mixture and combine.
  5. Return this new mixture back to the pan and warm until it reaches 82C
  6. Cool the mixture and then churn in an ice cream machine. If you do not have one, you can chill in a freezer for 4 hours, just take it out every hour and beat to break up any crystals

To Assemble

Take the set jelly in the glasses from the fridge and add another layer of the AVA strawberries on top. Take the ice cream when it is still quite soft and try to make a neat layer in each glass. You could return to the freezer at this stage to let the ice cream firm up. Now take some double cream and whip until you have soft peaks. Pipe the cream over the top of the trifle and add sprinkles, more AVA strawberry chunks