Peach and strawberry mini trifles

To make the custard, add the double cream (300 ml) and vanilla (1) to a small saucepan and simmer over a medium-high heat until steaming. Whisk the egg yolks (3) and caster sugar (20 g) together in a heatproof bowl until fluffy and pale. Gradually pour the hot vanilla cream over the egg and sugar mix, whisking constantly, until smooth. Pour this back into the pan and heat over a low heat. Whisk constantly until your temperature probe reaches 82°C. Alternatively, use our Collection Madagascan vanilla custard.

Strain the hot custard through a fine sieve into a bowl, cover the surface with a disc of baking paper to prevent a skin from forming and pop this into the fridge to cool completely.

Meanwhile, make the peach and strawberry coulis. Pop the lemon juice (1) and golden caster sugar (2 tbsp) in a small saucepan over a medium heat and add the diced peaches (3) and strawberries (100 g). Simmer for 2-3 minutes, until the fruit has softened. Remove from the heat and leave to cool slightly, then blend until smooth and pass the coulis through a sieve. Place into a bowl and set aside into the fridge to cool.

Pour the double cream (300 ml) into a medium mixing bowl, add the vanilla (1) and golden caster sugar (1 tbsp), whip until soft peaks form.

When you are ready to serve, divide the cake cubes (120 g) between 4 serving glasses and drizzle a little sherry (2 tbsp) over the cakes. Next spoon the peach coulis over each portion. Sprinkle with some diced peach (2) and then spoon the custard over next and finally the whipped vanilla cream. Add some more diced peaches and sprinkle with toasted almonds (20 g).