Pink Mini Trifles



  • 8 slices butter cake (here I used lady fingersItalian sponge fingers)
  • 150 ml (5 fl oz/ cup) medium or cream sherry
  • 1 × custard recipe
  • 250 g (8 oz/2 cups) red fruit, strawberries or raspberries or both
  • 50 g (approx. 2 oz/¼ cup) sugar


Slice the cake. With a small glass, cut out rounds in the cake and sprinkle each round with a teaspoon of sherry. Make sure that you have twice as many cake rounds as glasses. Prepare the custard. Stir in half of the fruit. Leave to cool. Place a slice of cake in each glass. Cover with a spoonful of cream-fruit mixture and top with a second slice of cake. Cover with another spoonful of cream-fruit mixture. Seal all glasses with plastic wrap and place them in the refrigerator for at least 2 hours to set. In the food processor, purée the other half of the fruit with the sugar and strain. Collect the coulis (sauce) in a bowl and pour it into a decanter. Before serving add a dash of coulis to each trifle, covering the top of each glass with an even layer.