Make this easy trifle for Xmas!
Why not blow everyone away with a wonderfully indulgent and delicious trifle this Christmas?
We all get the SMS which reads: Please join us on Christmas Day. Prepare something to eat. Venue, date etc. … but then you don’t know what to prepare.
Why not blow everyone away with this wonderfully indulgent and delicious trifle.
One of the great things about trifle is that it’s easy to make. While there are many different trifle recipes, most trifles conform to the basic structure of sponge, jelly, fruit, custard, whipped cream and, if you want, some form of alcohol.
The recipe below is a traditional trifle.
You will need:
• A sponge cake cut into strips 2,5cm thick, 2,5cm wide and long enough to fit the bowl you are using for your trifle. (You can use boudoir biscuits instead of sponge cake, if you prefer).
• One packet of raspberry or strawberry jelly.
• Fruit – tinned peach slices, fresh strawberries and raspberries.
• 500ml custard.
• 250ml cream.
• 250ml sherry (optional).
• Almond slivers and grated chocolate.
Method:
Make up your custard according to the instructions and allow it to cool. Make up the jelly and allow it to cool so that it is just starting to set. Rather use jelly that is beginning to thicken, as it will prevent the sponge becoming too soggy.
Cover the base of your glass bowl with sponge strips.
If your bowl is too shallow to repeat the layers, pour all the sherry over the sponge. If your bowl is deep enough to repeat the layers, use half the sherry in each layer. (Children usually prefer trifle without sherry).
Place a layer of fruit on top of the sponge. Pour the jelly into the bowl so that it soaks the sponge and just conceals the fruit. Place the bowl in the fridge until the jelly has set. Remove from the fridge and add a layer of custard about 3cm thick.
If your bowl is deep enough, repeat the layers.
Whip the cream until stiff and spread evenly over the top of your trifle.
Decorate with almond slivers and grated chocolate.
• Source: howto.yellow.co.nz
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