fresh fruit, rich custard and whipped cream. It’s often served in a large glass trifle bowl so you can see the layers (and ...

First, make the fruit compôte. Pour 600ml/20fl oz water ... Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three ...

Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

Arrange these to cover the whole base of a 1.5-litre trifle bowl. Add half the fruit and NOMO Creamy Choc. Make the jelly per the Agar or Veg Gel instructions, then leave it to cool slightly.

Take 2 tbsp of flaxseeds powder in a small bowl along with 5 tbsp of water, mix well and keep it aside for 5 minutes. 2. Meanwhile, add all the remaining ingredients (cold pressed virgin coconut oil, ...

Serve the cheat's trifle on the same day as ... To assemble, take a big bowl or several small glasses. Put spoonfuls of the stewed fruit on the bottom, then top with the almond 'sponge'.

Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together ...

He's whipping up some delicious thai salmon fishcakes along with a summer fruit ... trifle. Spread evenly with jam and sandwich back together, then cut into small cubes Place into a bowl and ...