Traditional
Trifle Recipe
The
trifle recipe below is for a traditional trifle.
Ingredients:
- A packet
of trifle sponges or a sponge cake cut into strips 2.5 cm thick, 2.5 cm wide
and of a length to fit the bowl you are using for your trifle. If you use sponge
cake try to find one with a dense consistency as it will hold together better
and give a more pleasing texture when soaked in jelly.
- 1 packet
of raspberry or strawberry jelly.
- Fruit –
traditional choices are tinned peach slices and fresh strawberries and
raspberries.
- 500 ml
custard.
- 250 ml
cream.
- 250 ml
sherry.
- Almond
slivers.
- Grated
chocolate.
Method:
1- Make up
your custard according to the manufacturer’s instructions and allow it to cool.
2- Make up
the jelly and allow it to cool so that it is just stating to set. Using jelly
that is beginning to thicken will protect the sponge from becoming overly
soggy.
3- Place a
layer of trifle sponges or sponge-cake strips so that they cover the base
of a large glass bowl.
4- If you
are using sherry in your trifle tip half of it over the sponge. Sherry is an
individual choice, children, particularly, will prefer a trifle without this
ingredient.
5- Place a
layer of fruit on top of the sponge.
6- Pour
your semi-liquid jelly into the bowl so that it soaks the sponge and just submerges
the fruit.
7- Place
the bowl in the fridge until the jelly has set.
8- Remove
from the fridge and add a layer of custard about 3 cm deep.
9- If your
bowl is deep enough you can repeat steps 3 – 8 to make a double-decker trifle.
10- Whip the
cream until it is stiff and standing in peaks and spread evenly over the top of
your trifle.
11- Decorate
with almond slivers and grated chocolate.
