These Trewithen Dairy trifles are a real showstopper, with the jelly upside down on top of the custard. They are quick and simple to make. Use pears poached in Amaretto if you want a more decadent dessert or even shop bought pears in Calvados.  

You can use canned or home-made custard. If making your own custard, make sure it’s thick enough to set, so it can withstand the weight of the jelly on top. 

Use any fruit you like for the jelly and filling, strawberries, mango, blackberries - just ensure you have 300ml of fruit puree to 2 leaves of gelatin for the jelly. 

For an alcohol-free version, substitute the Amaretto with pear syrup from the can.

MAKES 6

For the jelly 

• 350g frozen raspberries 
• 4 tbsp caster sugar 
• 2 leaves gelatine

For the trifles 

• 24 amaretti biscuits 
• 6 tbsp Amaretto 
• 6 canned pear halves, in syrup, drained 
• 36 raspberries 
• 400g can custard 
• 200g Trewithen Dairy Clotted Cream 

Method

1. For the jelly, soak the gelatine leaves in a small bowl of cold water for 5 minutes until soft.
2. Place the frozen raspberries in a pan with the sugar and cook over a medium heat until defrosted. Bring to the boil stirring, then remove from the heat. 
3. Tip the raspberries into the bowl of a food processor or blender and blitz to a puree, then pass through a sieve to remove the seeds, into a heatproof jug.  Squeeze any excess liquid out of the gelatine leaves then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.  
4. For the trifles, crush 3 Amaretti biscuits into the base of 6 wine or water glasses. Pour 1 tbsp Amaretto into each glass. 
5. Roughly chop the drained pears and divide them evenly between the 6 glasses. Add 6 raspberries to each glass and using a teaspoon or clean fingers, push the fruit to the sides of the glass so you can see it once you add the custard. Sprinkle 1 crushed Amaretti biscuit into each glass.
6. Spoon the custard evenly between the 6 glasses, then once the jelly has cooled and is beginning to thicken, pour it over the custard and place the glasses in the fridge.  
7. Chill for at least 1 hour or assemble up to 8 hrs ahead and chill until ready to serve.  
8. To serve, spoon a large dollop of clotted cream over the set jelly.

For more information visit www.trewithendairy.co.uk, follow Trewithen Dairy on Facebook and Twitter @TrewithenDairy and Instagram @trewithen_dairy.

Notes to Editors

Photographs by Kate Whitaker (www.katewhitaker.co.uk). Recipes by Home Economist, Becca Watson.

Party-size tubs of Trewithen Dairy's Cornish Clotted Cream are available from their online shop for UK courier delivery, from £24 for 908g. (www.trewithendairy.co.uk/product/908g-cream-post/)

About Trewithen Dairy:

• Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994.
• As the business has grown, so has their family. It’s not just the Clarke family that do all they can to make our delicious dairy products what they are, it’s their colleagues, farmers and of course, customers too. One big Trewithen Family.
• It’s taken all this experience, along with plenty of hard work and patience, to build the business and to produce the delicious dairy produce that’s at the heart of everything they do.
• In the early days the Clarkes had their own herd.  Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers.
• By 2001 the milk bottling and cream making side of the business had become so successful that a big decision had to be made. To continue dairy farming or switch completely over to crafting dairy products. It was not an easy decision, but the family sold their herd and moved full time into producing milk, cream and butter, more recently, yoghurt.
• Bill and Rachel’s sons Francis and George now have key roles at Trewithen Dairy, which has more than 150 highly valued employees who, as much as the Clarkes, are all part of one big family business.

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