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Mary Berry’s classic trifle can be made within 25 minutes, so why not give it a go?<\/p>\n
“Popular” with Mary Berry’s family, perhaps this trifle will become a staple in your family home too.<\/p>\n
“This is a reliable traditional recipe which is always popular with my family,” said Mary Berry.<\/p>\n
Requiring custard, there are some very good ready-made custards available to buy in the supermarket.<\/p>\n
Alternatively, you can have a go at making your own custard; it’s up to you.<\/p>\n
READ MORE… <\/strong> Mary Berry’s ‘easy’ flapjacks take 30 minutes to bake with just four ingredients<\/strong><\/p>\n Do note that this is an ideal dessert to make a day ahead, as the trifle will taste even more delicious the next day if kept in the fridge.<\/p>\n Ingredients:<\/strong><\/p>\n Method:<\/strong><\/p>\n 1. Drain the pears, reserving the juice, then cut the fruit into small pieces. Split the trifle sponges in half and sandwich together with the strawberry jam. Measure the sherry into a jug and make up to 150ml with the reserved pear juice. If you don\u2019t wish to have sherry in your trifle then use all of the pear juice \u2013 about 150ml.<\/p>\n 2. Put half the chopped pears into the base of a glass serving dish of about 20cm in diameter and 6cm deep. Arrange half the trifle sponges on top, then add the remaining pears and finally the remaining sponges. Scatter the ratafias on top and pour the sherry and pear juice mixture over evenly.<\/p>\n Don’t miss… <\/strong> ![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/custard-5064758.jpg?r=1699952543878\")
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\u2018Best\u2019 method to store all bread to make it \u2018last much longer\u2019[TIPS] <\/strong><\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/trifle-dessert-5064762.jpg?r=1699952543924\")
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