A Summer Trifle with Strawberries and Strawberry Purée

5 trifle sponges (Swiss Roll, Victoria Sponge or Trifle Sponges-cakes to be used in a trifle)
2 rounded tablespoons strawberry jam
4 fl oz (120 ml) Madeira (wine)
12 oz (350 g) fresh ripe strawberries, thickly sliced
1/2 level tablespoon golden caster sugar
1 (250 g) tub mascarpone
1 (500 ml) tub Sainsbury's fresh ready-made custard (you can use your own custard or creme anglaise recipe)
1 tablespoon toasted flaked almonds
1 vanilla pod

First of all cut the trifle sponges in half lengthways, spread each half with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl.

Then make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in.

After that sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper (food processor) along with the sugar. Whiz to a puree then drizzle the puree over the strawberries.

Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.

Now empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, a little at a time, whisking them together till thoroughly blended.

Next spoon the mixture evenly over the top of the strawberries and lastly sprinkle with toasted flaked almonds. Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.

Servings: 6