Remove from the heat, and transfer the jelly mixture to a bowl ... until creamy and smooth. Spoon the custard over the fruit and sponge. Whip the cream until soft peaks form when you remove ...

With homemade sponge and custard, but no jelly, it's a slightly more grown ... To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring ...

This classic dessert consists of steamed sponge cake with golden syrup cooked on top and can be served with custard, cream or ice cream. When cooked using the traditional steaming method ...

Sandwich the rounds of sponge ... custard over the top. Cover and leave for 5-6 hours, or preferably overnight in a cold larder or fridge to mature. Before serving, spread softly whipped cream ...

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 ...

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 ...

Presented in shiny glass dishes, the layered desserts consist of liquor-soaked cake, custard, fruit, jelly ... sponge cake layered with raspberries, strawberry Jell-O, vanilla custard, whipped ...

She used cream fresh from the the cowshed to make the custard, and the jelly was made from home-grown strawberries or plums. Needless to say, the sponge was also made from scratch. The trifle ...

Spread custard to cover the jelly, fruit and sponge, then using a whisk fold the mascarpone and icing sugar with the soft whipped cream until smooth. Place into a piping bag and pipe peaks all ...