Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
For the meringue
- 2 large egg whites
- 100g (4oz) caster sugar
- ½tsp vanilla extract
- 400g (14oz) strawberries, halved
- 150g (5oz) blackberries
- 75ml (3fl oz) Grand Marnier
For the custard
- 6 egg yolks
- 50g (2oz) caster sugar
- 1tsp vanilla extract
- 1dsp cornflour
- 1 x 568ml tub double cream
- 265g (9½oz) lemon sponge or Madeira cake, cut into chunks
- 4tbsp Grand Marnier
- 1 x 284ml tub double cream
Preheat the oven to 140 C, 120 C fan, 275 F, gas 1. Whisk the egg whites in a clean bowl to form stiff peaks. Add half the sugar and beat for about 5 minutes, then add the rest of the sugar and vanilla and beat for 5 minutes. Line a baking tray with baking parchment and spoon 6 heaped dessertspoons of the mixture onto the tray, evenly spaced out. Flatten them slightly with the back of the spoon. Bake for 45 minutes. Then turn the oven off and leave the door slightly ajar. Let the meringue cool completely in the oven.
Put the strawberries and blackberries in a bowl with the Grand Marnier and leave to marinate for at least 30 minutes.
Mix egg yolks with the sugar, vanilla and cornflour. Scald 568ml tub of cream in a pan over a medium heat, by bringing it almost to the boil and, whisking continuously, pour the cream over yolk mix. Return to heat in a clean pan and stir over a moderate heat until it starts to thicken, 10 minutes. Pour into a bowl to cool and cover with clingfilm.
Line a deep trifle dish with the sponge; pour over the Grand Marnier. Add two-thirds of the fruit, then pour over the cool custard. Chill in the fridge for about 1 hour until the custard has set. Break meringue into chunks and scatter over the custard. Whip 284ml tub of cream and spoon over the meringue. Finish with remaining fruit, drizzling over some Grand Marnier marinade. Chill for at least 1 hour.
Top Tip for making Strawberry Liqueur Trifle
If you want to prepare the trifle a day ahead, just make it up to the custard layer, then add the cream, meringue and mixed fruit up to 2 hours before you serve it.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
Mary Berry announces the winning Platinum Jubilee pudding - and it's a very British lemon trifle
There were 5000 entries for the competition, which was a search for a new pudding to celebrate the Queen's Platinum Jubilee next month
By Sarah Finley • Last updated
Who left The Great British Bake Off last night? Custard week meant chaos for the bakers
Wondering who left The Great British Bake Off last night? We reveal all as the baking competition heats up...
By Laura Harman • Last updated
The history behind strawberries and cream - the sweet treat we can't get enough of at Wimbledon
Strawberries and cream is the ultimate summer sweet treat - but where did the tradition come from?
By Lauren Hughes • Last updated