There's always room for dessert, especially one as gorgeous and delicious as a traditional trifle. Make one even better with ...

Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). For the custard layer, put the mascarpone ...

If you’re searching for an antidote to cold grey days, scroll straight to Claire Thomson’s lemon trifle: the fragrant mixture of lemon curd and elderflower cordial is like sunshine in a bowl.

Don’t allow to get too warm. Arrange the sliced Swiss roll around the base and sides of a medium trifle dish. Drizzle with the cherry brandy, brandy or kirsch if using. Drain the cherries ...

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.

Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

Cut into slices and use to line the bottom and the lower sides of a large glass trifle dish. Drizzle generously with the sherry. Slice the fruit if necessary, then spread it out over the sponge ...

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the ... sugar and cornflour into a fairly large bowl and whisk together. Gradually pour the hot milk ...

Sandwich the sponges back together, then cut into small cubes and place half in the bottom of a large bowl, and sprinkle ... Pile into the set trifle. Sprinkle over plenty of the grated white ...

Whip the cream in a large bowl until soft peaks form. In a separate bowl, beat the mascarpone and fold it into the cream. Add the orange zest and juice and vanilla extract or paste and sift in the ...

Phil’s taking us down memory lane with a classic dessert of white chocolate trifle with a Christmas twist ... place half in the bottom of a large bowl, then sprinkle with the sherry.