Trifle

Preparation

1. 1

   Make the jelly by dissolving the gelatine in a little hot water according to the instructions, then mix with the chopped strawberries. Pour into glasses or a large glass bowl and chill for about 2 hours until set.

2. 2

   Arrange the sponge fingers on top of the set jelly.

3. 3

   Make the custard: whisk the egg yolks with the sugar until pale, then gradually pour in the hot milk while whisking.

4. 4

   Return to low heat and thicken, stirring constantly with a wooden spoon, without boiling, until the custard coats the back of the spoon. Add the vanilla and let cool slightly.

5. 5

   Pour the warm custard over the sponge fingers and chill completely in the fridge, at least 1 hour.

6. 6

   Whip the cold cream until it forms stiff peaks, and spread generously over the custard.

7. 7

   Decorate with a few fresh strawberries and keep chilled until ready to serve, nice and cold.