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Our Sloe Gin & Strawberry Trifle is perfect for any celebration!
Apr 26, 2024
Total flexibility, no commitment
A world of unique, crafted spirits
Easy, free and reliable delivery
You’ve learned how to make a Mary Berry trifle, you may even have had a go at a Jamie Oliver trifle. Now try Craft Gin Club’s fabulous Sloe Gin & Strawberry Trifle!
Creamy, custardy and berry-licious in all of the right places, and so easy to make at home, it’s the perfect trifle dessert recipe for the coronation and beyond. Give it a go!
Yes…strawberries and sloe gin! Those two unique yet delicious berry flavour profiles give this trifle a fabulous range of fresh and rich fruity tones that work so well with the traditional trifle elements of cake, custard and cream.
The traditional English trifle is a cold dessert that layers fresh fruit with whipped cream, custard and pieces of cake that have been soaked in alcohol, most commonly sherry. It is traditionally served in a clear glass trifle bowl so that you can see the layering of the ingredients beneath the cream on top.
You should expect to find jelly in a traditional trifle recipe, however, trifle recipes are incredibly versatile, with many diverging from that traditional trifle definition. This includes chocolate trifles and others like Craft Gin Club’s Pink Gin & Summer Berry Trifle, which is made without jelly and is still very delicious indeed. You can find the full recipe here!
The best way to layer a trifle is with patience, giving each layer the chance to set before adding the next. We also recommend making sure that your custard is fully cooled before adding it on top of your jelly and cake layers.
The most common and traditional way to order trifle layers is to start with the booze-soaked cake at the bottom, then add your fresh fruit and jelly, and then add the custard. The whipped cream then forms the top layer, normally garnished with sliced almonds and/or grated chocolate, or fresh fruit.
Makes one large trifle or six to eight smaller trifles
For the cake and jelly layer:
250g of day-old Madeira cake, sponge cake or pound cake (find a great pound cake recipe here!)
300ml sloe gin
400g fresh strawberries, roughly chopped
Juice of one orange
180g sugar
1 tbsp balsamic vinegar
1 tsp vanilla paste
2 leaves of gelatin soaked in cold water
For the custard layer:
250ml full-fat milk
250ml cream
4 egg yolks
2 tbsp cornflour
1 tsp vanilla extract
2 tbsp caster sugar
For the whipped cream layer:
300ml double cream
Fresh summer berries and mint, to garnish
Roasted flaked almonds, to garnish (optional)
Grated dark chocolate, to garnish (optional)
If the custard overheats it will “scramble”. This can be saved by blending the mixture with a little extra cream to help return it to a luscious, velvety texture.
— Craft Gin Club's baking expert
