Place the sugar into a stainless steel bowl/ceramic dish and place into a preheated oven 180/160C fan/350F/Gas 4 for 15 minutes.
Meanwhile add the strawberries into a stainless steel saucepan.
Once the sugar has been in the oven for 15 minutes carefully remove and pour evenly over the strawberries, then give it a mix.
Leave to cool on the side covered with a tea towel for 12-24 hours (this will allow the strawberries to macerate and release their juices).
Once rested gently heat the mixture and stir to dissolve the sugar, once the sugar is dissolved increase the heat so that the mix is at a rolling boil.
- Boil
for around 25-30 minutes and stir occasionally so as it does not stick to the
bottom of the pan, the jam will become glossier and thicker in consistency, the
bubbles will increase in size which is a good sign that it is ready or very
nearly
You can mash the fruit mix or blend with a blending stick for a smoother jam (be careful as the mix will be very hot), I left mine chunky.
Wrinkle test: add 1 tsp of the jam to a cold refrigerated plate, if when you push your finger into if it wrinkles at the edges it is ready.
Decant the jam into a bowl if to use immediately for the trifle recipe or into a sterilised jar to use at a later date, leave to cool with the lid on top not fully tightened before tightening the lid and putting into the fridge.
Line a loaf tin with a double layer of clingfilm, leaving plenty of overhang over the edges.
Reserve a few strawberries for decoration and roughly chop the remainder.
Pour the condensed coconut milk and cream alternative into a large mixing bowl.
Using an electric whisk beat until thick and holding soft peaks.
Divide the mixture evenly across three bowls..
Add the chopped strawberries to the first bowl and stir well.
Add the custard alternative into the second bowl and stir it into the mix.
Add the jam into the third bowl and combine well.
Spread the chopped strawberry mixture evenly into the base of the tin – this will be the top of your trifle..
Pour the Prosecco into a flat dish.
Dip ½ of the sponge fingers on both sides into the Prosecco.
Arrange together tightly on top of the strawberry mixture to create a solid layer of GF sponge fingers.
Spread the custard mixture evenly over the sponge fingers.
Top with another layer of the remaining the sponge fingers dipped in Prosecco.
Spread the strawberry jam mixture evenly over the sponge fingers – this will be the base of your trifle.
Cover with the clingfilm and freeze overnight.
Remove from the freezer 15 mins before serving.
Carefully turn out the trifle onto a serving dish and decorate with the reserved strawberries.
