Summertime brings an abundance of wonderful fresh fruit. I admit, I’m not much of a dessert maker. When I do make desserts, I like to keep it simple — this is where Delightful Trifle comes in!
This dessert is inspired by one of my favorite food writers, Nigel Slater. When most people hear the word “trifle,” it usually means perfectly constructed towering layers of fresh sponge cake, custard, and fruit put into a glass trifle bowl for your guests to view. This culinary piece of art can be a bit intimidating, I know! My version is more of a deconstructed trifle: You can use any fresh fruit that you have on hand, and instead of carefully layering fresh sponge cake with cooled fruit, you break plain sponge cake that you’ll find in the cookie aisle of your local market into pieces and push them into the bottom of a large serving bowl, then spoon the hot fruit mixture plus its juice over the cookies and leave to cool. During this time the sponge cookies will soak up much of the fruit juice and become sponge-cake soft. To finish, whip up the custard mixture in a separate bowl and spoon it over the top of the fruit mixture. Put in the fridge for a few hours to firm up — it’s simply delightful!