Trifle is not a well known dessert in Mauritian households except where the family happens to be of British descent or British expats who have migrated South in search of warmer climates. Trifle undeniably has its origins in English cuisine and usually holds the place of pride at Christmas tables and important family gatherings. It consists of a layered arrangement of cake or biscuit soaked in liquor, pastry cream or custard, fruit cut into slices or chunks and massive amounts of cream. The layers are made to overlap each over slightly like a piece of art, which give a striking visual impact when served in a large clear glass dish or bowl. This Strawberry and Cream version, from Simply Delicious Food, makes neat individual portions that are way more convenient to serve while looking every bit as pretty as a full scale centre piece. The macerated strawberries are release enough juice to soak the cake layers without turning them mushy but you can add a tablespoon or two of your favourite liquor if entertaining a crowd that can handle alcohol.



For the Custard Cream

600ml full cream milk

5ml vanilla extract

4 egg yolks, room temperature

50g white caster sugar

2 tablespoons flour

4 tablespoons corn flour

Pinch of kitchen salt

100g mascarpone cheese

For the Strawberry Layer

800g strawberries, sliced

3 tablespoons caster sugar

1 teaspoon vanilla extract

For the Trifle Assembly

Swiss roll or madeira cake

200ml whipped cream

Sliced fresh strawberries

Icing sugar, for dusting


  • To make the custard cream, heat the milk and vanilla in a medium saucepan till just before boiling point.
  • In the meanwhile, mix together egg yolks, sugar, flours and pinch of salt till mixture is smooth and thick.

  • When the milk mixture is hot, pour it slowly into the egg yolk mixture while stirring mixture continuously.
  • When all the milk has been incorporated, transfer mixture back to the saucepan and cook over gentle heat.

  • Allow to cook and thicken, whisking continuously. When the mixture turns thick, remove it from the heat.
  • Beat in the mascarpone cheese. Place in a bowl and put a piece of cling film directly onto surface of cream.

  • Place in the fridge and allow to cool. To prepare the strawberries, combine sliced strawberries with sugar.
  • Add vanilla and stir well. Allow to stand for 20 minutes until the strawberries have released a lot of juice.

  • To assemble, layer Swiss roll or madeira cake slices with macerated strawberries and the custard cream.
  • Top trifles with whipped cream, fresh sliced strawberries and a sprinkle of icing sugar. Makes 6 servings.

Strawberry & Cream