Colette’s jubilee trifle

Colette Edmonds, 46, is a PA working in a further education college. Originally from Dublin, she lives with her husband, Bob, and their children, Lauren, 16, and Daniel, 14.

Secret ingredient: Irish whiskey

1 Line a bowl with trifle sponges. Soak with 55ml of Jameson’s Irish Whiskey (you can use sherry, crème de cassis or fruit juice instead).

2 Sprinkle hulled and sliced strawberries over the soaked sponges (add other fruit such as raspberries and bananas if you wish).

3 For the custard heat 300ml of milk and 200ml of double cream in a pan until warm (do not boil). In a bowl, blend 4 egg yolks, 75g of caster sugar and 3 tbsp of cornflour with 2 tbsp of water. Pour warm cream and milk into the egg mix and stir well. Return the custard to a clean pan and, using a balloon whisk, stir until just about to boil and thickened. Cool, then spoon and spread over the trifle base.

4 Whip up 300ml of cream and spread over the custard. Decorate with red, white and blue sugar balls. Cover and chill for 3 hours before serving.