For as long as I can remember, trifle has always been one of my absolute favourite desserts. It’s such a classic and there must be endless varieties out there. I love this summery version which is light and luscious and packed with juicy fruity flavour.
I made this trifle in old jam jars. I love desserts that are presented in beautiful big dishes but it was as easy and personally more convenient for me to make these individual portions. These jars are so sturdy and become instantly transportable if you simply screw the lids on which makes them perfect for picnics!
I used leftover plain cupcakes for the base and filled each jar a third of the way with strawberry jelly. I left them to set in the refrigerator for a few hours and then got to work on a simple strawberry compote. Simmer fresh strawberries with a squeeze of lemon juice and some sugar for the most delicious and versatile fruity sauce. Top the set jelly and sponge with the cooled compote and some chilled custard. Finish each jar off with sliced fresh strawberries. Either serve immediately or return to the fridge until ready. Ideally consume within twenty-four hours. Enjoy!