Hi, I live in Mexico and here you can't find the trifle sponges mentioned in some of Nigella's recipes. What could I use insted of them? Our answer

More cake, more berries, more jelly and more custard. Then top the trifle with any leftover fruit before piling high with whipped cream.

Disclaimer

Vegan Double Cream You must use a whippable double cream that will form soft peaks - my go-to choice is this Elmlea Plant Double that whips really well, but if you're in a rush you can buy cans of squirty vegan cream in most supermarkets. Another great alternative is to put a tin of coconut milk in the fridge overnight, pour away the clear liquid and whip the solid white section with the icing sugar - really lovely. You might need two tins depending on the size of your trifle dish. For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time to a stage known to patissiers as the ribbon stage.

Cut each one into three mini sandwiches, and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them. Then leave on one side so the sponges will absorb the liquid. Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. For those that may not have had trifle before, it’s basically a messy no bake dessert comprised of fruit, custard and cake. It’s typically considered an English dish, which makes sense as Australians love many classic British desserts, like Eton Mess and Banoffee Pie. Always keep trifle refrigerated before serving – and remember it’s best time make trifle a day in advance or at least a few hours to let everything soak together. CAN TRIFLE BE MADE THE DAY BEFORE?

For those of you who aren’t lemon lovers however, it’s fine to use something alternative. Maybe try substituting a favourite jam to spread on the sponges (or just use the compote that is already in the recipe). Begin by prepping your ingredients. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly (once set) into 1 inch squares. Today I’m so excited to share this delicious, homemade simple trifle sponge fingers recipe with you! Whether you have gluten sensitivity or not, these trifle sponge fingers are super easy to make, and you’ll have delicious trifle or tiramisu in no time! Genoise sponge for trifles