■ Serves 10 ■ Prep 30 mins plus setting and overnight chilling ■ Cook 15 mins 4 tbsp custard powder2 tbsp caster sugar500ml double cream2 raspberry swiss rolls, cut into2cm-thick slices200g fresh or f

MAKES 16-20 pieces PREP 20 mins plus 3 hrs chilling COOK 8 mins EASY 50g butter, plus extra for the tin400g blonde white chocolate (or use500g regular white chocolate),broken into pieces100g white cho

For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poach

If you are able to serve this in a glass dish then all the better, because part of the magic of a trifle is to see and enjoy all the different layers. This Anglo-Italian variation on the theme of trif

Roast goose, sticky sprouts, gingerbread trifle – Skye McAlpine’s festive recipes are truly scrumptious

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