Gooseberry Trifle

This dessert benefits from advance preparation. Whip the cream 24 hours ahead and refrigerate in a cheesecloth-lined strainer over a bowl. The gooseberry pulp and custard can be made up to 2 days in advance and stored separately in the refrigerator. Assemble the trifle layers 4-6 hours before serving, adding the whipped cream topping just before presentation.

Store the completed trifle covered with plastic wrap in the refrigerator for up to 2 days. The whipped cream may soften slightly over time. Individual components can be stored separately for up to 3 days if not yet assembled.