While most trifle recipes involve more assembly than baking, this one is a bit different. Every component, from the sponge ...

Let the cake cool, unroll the sponge, spread the ... Once the jelly has set, beat the custard until smooth and spoon it on top. Whisk the cream together with the sugar and vanilla paste.

Place the cream in a saucepan ... same thickness as the jelly). Generously spoon over the Grand Marnier syrup until the sponge is thoroughly soaked. Now spoon over the custard and spread out ...

Pour the prepared jelly over the sponge. Immediately add ... Once the jelly has set, beat the custard to make it smooth and spoon it on top of it. Whip the cream with the sugar and vanilla paste.

Sticky, nutty and fudgy, this dessert might be approaching sundae perfection. Ribbons of chocolate fudge sauce mingle with ...

The colourful coil of ice-cream is a contrast of tangy ... Throw this strawberry sponge cake into the mix – featuring thyme-infused custard and strawberries macerated in Saison vermouth ...

To make the custard, place the cream in a saucepan over ... Use off-cuts of sponge to fill any gaps. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to ...

Broken, cracked crust of traditional French cream dessert. Burned Trinity multi-layer cake with sponge cake with honey and buttercream ... Sweet food with raspberry strawberry jelly syrup custard cake ...

If coconut cake isn’t your thing, you clearly haven’t tried this recipe Heat the oven to 170C/160C fan/gas mark 4. Lightly butter and line a roughly 30cm x 20cm cake tin. Step Beat together ...

To make the custard jelly: In a medium saucepan combine cream, sugar and zest over a medium heat. Bring to a simmer, stirring frequently until sugar is dissolved, about 4 minutes. Stir in vanilla ...