2 handfuls strawberries, plus extra to decorate
1 tablespoon vanilla sugar or caster sugar
125 ml double cream
125 ml fat-free natural yoghurt
1 vanilla pod, split
8 little rum babas or madeleines soaked in Limoncello
400 g thick custard
fresh mint leaves, to decorate
First, de-stalk your strawberries and place them in a pan with the sugar. Heat gently until the strawberries stew down slightly and some of their juices come out.
Lightly whip the cream with the seeds from the vanilla pod, and then stir in the yoghurt.
Divide the rum babas or madeleines between 4 dessert glasses and spoon the strawberries, cream and custard in layers on top. Decorate with halved strawberries and mint leaves, then serve.
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One of the easiest trifle recipes ever! Use clear glasses so guests can see all the lovely layers
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council