Morrisons Trifle Sponges, Pack of 8

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For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.

Is it even Christmas without trifle? This is my tried and true recipe for adelicious summer berry trifle that’s made using store bought ingredients. Sometimes you just need a bowlful of proper retro style trifle, the kind you used to get in the 80s… Oreo Cheesecakes– delicious Oreo biscuit base topped with creamy cheesecake frosting and chocolate sprinkles. It’s one of those no-fuss desserts that are really fun to throw together – and much easier than something like a Pavlova. And there are basically no rules! It’s supposed to be messy but oh-so-tasty, you’ll be reaching for seconds. WHAT IS TRIFLE?Have no fear if you want to make a trifle without the dairy in traditional trifle sponges. Whether vegan, lactose-intolerant, or simply trying to avoid dairy, these sponge fingers are a delicious alternative that still tastes and looks like luxury. These sponges can hold up all your favourite trifle fruit and custard, just as conventional trifles do. Just add your chosen type of butter. How long will trifle sponges keep?

It’s perfect for dessert after a big family dinner, great as part of a buffet for parties or even just because you fancy a bowlful.One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards. Trifle sponges have been known to stay fresh for several weeks and even months when stored correctly. If trifle sponge fingers are kept in an airtight container, away from direct sunlight and at cooler temperatures, they can last longer. Place in freezer bags and store in the freezer

Whisk the egg whites until they are firm and hold their shape, then fold gently into the yolk mixture. Now it’s time for the custard. You can make your own custard from scratch or using custard powder, but it’s a simple dessert, so store bought custard works just fine. Buy a good quality one. Begin by prepping your ingredients. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly (once set) into 1 inch squares. Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.Ideally, your trifle will have time in the fridge to soak – overnight is perfect. All the flavours will meld together and the cake will soften. It tastes just how you would expect – sweet, creamy and altogether delightful. HOW TO MAKE PERFECT TRIFLE It reminds me of happy days, parties and holidays so that’s enough of a reason to throw it together more often! My Classic Trifle starts with cake. I usually use small sponge rolls that I can buy at the supermarket – but you can use any kind of sponge cake, vanilla cake or madeira cake you like– cakes without any frosting are best. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time to a stage known to patissiers as the ribbon stage. You get the purists who make everything from scratch, you get booze soaked trifles… and then you get my really easy trifle recipe.