Sparkling Red Wine and Strawberry Trifle

Sparkling Red Wine and Strawberry Trifle

This is an extremely decadent trifle with flavours that merge together so well that you may not even realise how intoxicating it is. It looks as good as it taste making it a perfect centre piece for any celebration.

8 Portions
Prep: 30 minutes and 5 hours setting



  • 500g Strawberries
  • 4 tbsp Cointreau


  • 500ml Sparkling Red Wine
  • 4 Gelatine leaves
  • 100g Caster sugar


  • 400ml Cream (double)
  • 200ml milk
  • 6 Egg yolks
  • 1 Vanilla pod, cut in half lengthwise
  • 60g Caster sugar
  • 4 tbsp corn flour
  • 1-2 tbsp Cointreau


  • 400ml Cream (double)
  • 2 tbsp icing sugar


  • 300g Madeira cake cut into 3cm pieces
  • 3-4 tbsp cointreau
  • Small mint leaves
  • 1.5 - 2 litre glass bowl



  1. Remove the stems from the strawberries and cut in half or quarters for large ones. Place in a bowl and pour over the cointreau, give quick mix and set aside while you prepare the jelly.
  2. Pour 150ml of sparkling red wine into a saucepan with the caster sugar. Place over a moderate high heat and simmer until all the sugar is dissolved.
  3. Place the gelatine leaves in cold water for 5 minutes (while sugar/wine mix is simmering).
  4. When the sugar has dissolved remove the syrup from the heat. Remove the gelatine from the water and squeeze out the water. Place the gelatine in the hot syrup and stir until dissolved.
  5. Stir the remaining 350ml of wine into the syrup.
  6. Scatter half to two thirds of the strawberries over the base of the bowl. Pour over the jelly syrup. Place in the fridge for at least 4 hours or overnight to set.


  1. Place the cream, milk and vanilla pod in heavy saucepan over a medium/high heat. Slowly bring it to a strong simmer. Then remove from the heat.
  2. Whisk together the caster sugar, egg yolks and flour together until thick, creamy and a pale yellow.
  3. Remove the vanilla pod from the cream. Slowly pour into the egg mixture while whisking until combined.
  4. Pour into a clean heavy based saucepan and place over a low heat. Whisk until it thickens to a custard, then mix briefly with a wooden spoon.
  5. Remove from the heat. Cover the custard with baking paper so that it touches the surface. Leave to cool to room temperature then place in the fridge for at least an hour to chill.

Whipped Cream

  1. Whisk the cream and icing sugar until it is thick and holds soft peaks.

To Assemble

  1. When the custard is cold spread it evenly over the set jelly. Place the madeira cake over the custard and drizzle with the cointreau. Finish with the whipped cream, scatter over the remaining strawberries and garnish with mint leaves.