Looking for a classic pudding to enjoy this Platinum Jubilee? Queen of cakes Mary Berry has the perfect tripe recipe which is ideal to serve with family and friends.
Mary’s classic trifle has been around for decades, and over the years there have been a few adjustments to the recipe.
No matter which variation you choose, it is easy to make.
There are three options for the sponges; leftover sponge cake, shop-bought trifle sponges, or homemade Swiss roll – and of them will soak up the sherry.
If you’re time poor, you can also opt for tinned, packet or fresh custard available at all supermarkets.
Mary says “this is an ideal dessert to make a day ahead as the flavours have time to mingle”.
She suggests keeping it in the fridge and scattering over the almonds just before serving.
READ MORE: Fruit scone recipe: How to make traditional scones – royal recipe
Mary also likes to decorate her trifle with Maraschino cherries.
“The Maraschino [cherries] are infinitely nicer than using glacier cherries,” she commented.
If you’re not a fan of Maraschino cherries, use strawberries instead.