For the trifle:


  1. For the trifle:

    • Break up the sponge fingers and place them in the bottom of the glass, then soak them with the madeira.
    • Wash and dice the strawberries, and place on top , keep some back for decoration.
    • To make the brulee filling, place the milk and300ml cream in a pan and bring to a simmer, remove from the heat and whisk in the CARTE D'Or Crème Brulee mix.
    • Allow to cool slightly.
    • Then Pour over the strawberries and refrigerate to set
    • Whip the remaining cream and caster sugar to soft peaks and pipe using a star nozzle, on top of the set brulee then decorate with the remaining strawberry pieces. and toasted almonds.
Chef Inspiration