Trifle conjures up thoughts of school dinners and long Sunday lunches with the grandparents. And while we’re all for nostalgia, it’s always good to try something new, so Ms Vanilli has kindly given the British classic a novel twist exclusively for us. Homemade crumble and pistachios add texture and colour, while the fresh cranberry coulis gives the trifle a festive edge too.

Kcal:

370 per serving

Saturated fat:

14.3g per serving

Preparation time:

15 minutes

Cooking time:

1 hour 15 minutes

Ingredients (serves 12):

For the coulis:

400g fresh or frozen cranberries
120g caster sugar
Zest of 1 lemon

For the crumble:

110g unsalted butter, cubed and refrigerated
110g oats
110g plain flour
110g dark brown sugar
A pinch of sea salt
160ml medium sweet sherry
2 x 9 inch vanilla sponge cake layers, cooled and a little stale
400ml custard
150ml whipped double cream to serve (optional)
50g chopped pistachios (You’ll need one large glass bowl, around five litres capacity)

Lily Vanilli's Festive Trifle