seeds from 1 split vanilla pod (save the pod for the coulis, below)
2 tbsp icing sugar
500ml double cream
150ml pot natural full-fat yogurt
16 ready-made mini meringues (or use 8 larger meringues broken into pieces)
1 tbsp toasted flaked almond
140g strawberries, chopped
2 tbsp golden caster sugar
1 vanilla pod
100ml sweet sherry
First make the coulis. Put all the
ingredients in a pan, bring to a simmer
and bubble for a few mins until the sugar
has dissolved and the strawberries have
started to soften. Remove the vanilla pod
and tip the strawberries into a blender or
food processor. Whizz until smooth, then
sieve into a bowl to remove the seeds.
Leave to cool.
You’ll need a large trifle bowl or
shallow dish to assemble the trifle.
Arrange the Swiss roll slices on the sides
and bottom of the bowl and drizzle over
about 4 tbsp of the coulis. Cut enough
strawberries in half to line the edge of the
bowl and place them, cut-side facing out,
on top of the Swiss roll layer. Save about
8 nice strawberries for the top of the
trifle, slice the remaining ones and mix
with 2 tbsp of the coulis.
Add the vanilla seeds and icing sugar
to the cream and softly whip. Fold in the
yogurt and ripple through the strawberry
coulis. Tip half the cream into the trifle
bowl, add the sliced strawberries,
then half the meringues. Spoon in the
remaining cream. Slice the remaining
strawberries into halves or quarters and
pop these on top with the remaining
meringues and the flaked almonds.
Serve immediately, before the meringues
start to dissolve.