- Prepare the Base: If using sponge cake, cut it into small cubes and place them evenly at the bottom of a serving dish (approx. 8×8 inch square or equivalent). If using crushed biscuits, mix them with the melted butter and press firmly into the bottom of the dish.
- Make the Vanilla Custard: In a medium saucepan, whisk together the sugar, cornstarch, egg yolks (if using), and a pinch of salt until smooth. Gradually whisk in the milk until well combined.
- Place the saucepan over medium heat, stirring constantly with a whisk. Bring to a gentle boil and cook for 1-2 minutes until the custard thickens significantly. Remove from heat and stir in the pure vanilla extract.
- Assemble the First Layer: Pour half of the warm custard over the prepared cake or biscuit base in the serving dish. Spread evenly.
- Add Fruit Layers: Arrange half of the sliced strawberries and bananas evenly over the custard layer.
- Repeat Layers: Pour the remaining custard over the fruit, spreading it gently. Top with the remaining sliced strawberries and bananas.
- Chill and Set: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set and flavors to meld beautifully.
- Garnish and Serve: Before serving, if desired, gently spoon whipped cream over the top, sprinkle with extra crushed biscuit/cake crumbs, and drizzle with halal caramel sauce for an extra touch of sweetness and crunch. Serve chilled and enjoy!
💡 Chef’s Tips
- For an even quicker version, you can use pre-made, good quality vanilla pudding (ensuring it’s halal) instead of cooking the custard from scratch.
- To prevent bananas from browning too quickly, you can lightly toss them in a tiny bit of lemon juice before layering, although for a trifle that’s consumed swiftly, it’s often not necessary.
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