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Does anyone have a gorgeous trifle recipe they would like to share with me. I whinged to mum that I wanted a trifle dish and she got me one for Christmas last year. As yet I still haven't used it.
Christmas is going to be at my house this year and I would love to make a trifle to go in my dish.
Never made one before but know that they aren't "that" hard to make.
Just don't know where to start really other than knowing that I need jelly, cake and custard or cream.
Please help me.
Mines easy :) Was my granny's recipe and its cheat friendly... will find the link...
Here ya go
And I adapated the recipe last time and made it with the thick bought custard (in the tubs), and I used fresh strawberries instead of tinned fruit and soaked them in apple & strawberry juice.
*hugs*
Cailin
Mine's (hmm my Nana's LOL) is a little bit different!
Sponge Jam Roll
2x Port Wine Jelly (I use raspberry jelly)
Bananas
Custard (I normally use the ready made tubs of thick custard but you can make your own - I am just lazy hehe)
Cream
1. Slice the sponge jam roll and line the bottom of the dish.
2. Make jelly and then pour onto the jam roll and put in fridge to set.
3. Slice bananas and cover the jelly/sponge roll mix.
4. Pour custard over the top.
Serve with cream!! Very easy and absolutely delicious!!! Oh and you can add wine/sherry to the jelly but I always use raspberry because I'm not a fan of port wine!
I have to say I've never had trifle like you're recipe before Cailin!! Sounds good - especially the strawberries!! And now I'm craving trifle...
OoOoOoOO bananas! I'd love that! But it would have to be topped with passionfruit and white chocolate! OH NOW I WANT TRIFLE *cries*
*hugs*
Cailin
mine is the same as Lea's except I ditch the fruit, use plain maderia cake, top the custard with whipped cream and grate chocolate over the top of the cream........ it's not traditional but it fills a hole!!!!
(In fact I ate a whole one on my own when I was pregnant with Charlie.......!!)
hi trish
had a look for you hope you like
black forest trifle
2 x425g cans stoneless black cherries in syrup
600ml carton thickened cream
1/3 cup icing sugar
1/2 cup kirsch or other liqueur
250g pkt sponge biscuits
100g dark chocolate
1-drain cherries resrving 1 cup of liquid
2-in a bowl using electric mixer beat cream and icing sugar until soft peeks form-chill
3-combine syrup and kirsch in a small bowl.dipenough biscuits to cover base of an 8 cup capacity glass dish into syrup mix.arrange over base.
4-top with 1/3 cherries 1/3 cream and 1/3 chocolate.repeat with remaining bisc/cherries and choc-finishing with chocolate.chill,covered for 8 hrs or overnight
5-remove from fridge 15 min before serving.
i like traditional trifle but this one sounds nice if you like cherries!!!
have a great recipe for summer berry tiramisu looks great too!!!:)
My mum's trifle is yummy.
Slice up the jamroll, sprinkle sherry over the cake, make the jelly and let it almost set in the fridge, mix the fruit into the jelly, then put the jelly mix on top of the cake slices. Custard - also let this nearly set in the fridge, then put it on top of the set jelly. This way you get yummy layers :) I personally hate the jelly soaked into the cake.
I'm the same I prefer to make the jelly & custard separately tastes way better I reckon :D
*hugs*
Cailin
Oh thanks girls. They all sound yummy. Now to pick which one to use.
I think I like the ideas of the layers too. Looks nicer presentation wise although it all ends up mixed toghether when it goes down :)
Mum has a nice recipe too but I want to suprise her and do it off my own back. Lol, well, mine and you girls. But that's our secret ;)
Off to buy all my stuff for Cailin's Granny's Trifle.
Hope I don't stuff it up. Oh and hoping I can find a little bootle of Sherry, not like we drink it :)
How did it go Trish?
Any chance of you posting your mum's recipe too? I am dying for some trifle, but can't get hold of custard over here grrrr!!!!
My trifle turned out delicious. Everyone loved it and even went back for seconds. I will definantly be making that one again.
I used Cailins grannys recipe as a base but instead of the tinned fruit I used frozen mixed berries. I put jam rolls in the bottom them put the sherry over them and let them sit for the day, then I put the berries over it followed by the custard and then jelly. Then I put another layer of jam rolls , more mixed berries and put whipped cream on top of them, I grated some white chocolate over the top of that and then topped it with fresh strawberries and grated white and milk chocolate.
I too just used the thick pouring custard, I didn't worry about getting the little tubs of it. If you have a look you will find normal custard and also thick pouring custard in the dairy section at the supermarket.
Would love to share mum's recipe but I don't have it. Will ask her for is and then share it.
Of course I have a pic with me and my trifle to share Me and my Trifle
Well done! Looks fantastic. Bet your mum was glad to see the dish used so well.:D
Well its that time of year again... TRIFLE time :D
I've just put the sherry on the sponge (and apple & strawberry juice on the kids one) and my strawberries are soaking in Chamboard & Strawberry & Apple Juice.
I'll make my Jelly tonight and my custard tomorrow. I'll assemble it tomorrow night minus the cream and add the cream xmas morning. It looks good already LOL!
My mum's trifle is a bit different but oh so yummy! It's a hit with everyone, even trifle-haters love it LOL. It's best made the day before, at least so the berries can soak into the lamingtons.
Lamington fingers
Tin of boysenberries
port wine jelly, made with juice from drained berries
Thick custard (Paul's tub is best)
300ml cream, whipped
Layer lamington fingers, berries, jelly, custard and then cream. Sprinkle with whatever you like, chocolate, nuts etc. I get these yummy maple syrup pecans that I chop up for the top of the trifle.
You can always add some liquor to the berries, sometimes I splash in some Grand Marnier or whatever.
I made this delicious trifle for Christmas this year, to take to the in laws. MIL usually makes all the Chrissie lunch, but I really wanted to do something this year, so I got the duty of trifle making. I love trifle. It occurred to me as I was waiting for the jelly to set, that I didn't have a glass bowl to assemble the trifle in. I ended up making it in my old rectangular casserole dish (which was the only glass thing I had), and I think it turned out really easy to serve, instead of making the trifle very tall and having to get through all the layers down the side of the dish into the little bowls.
I got this recipe out of Aust Womens Weekly "New Cookbook", and it is terrific! My Mum said its the best trifle she's ever had.
Christmas Trifle
1 jam filled swiss roll
2/3 cup orange juice (I didn;t have any, still turned out well!)
1/4 cup lemon juice
2 tablespoons sherry or brandy (I used sherry, and a bit more than 2 tblsp!)
470g can sliced peaches
1 packet port wine jelly crystals
470g can pineapple pieces
6 passionfruit (didn't have any of these either!)
1 punnet strawberries
2 tablespooons sherry, extra (didn't use this)
1 1/2 cups cream
Custard: (I think this amount needs to be doubled. I ended up making about twice the amount)
2 cups milk
2 tablespoons custard
2 tablespoons sugar
1 teaspoon vanilla (forgot to put the vanilla in! Ooops)
Make jelly according to directions on packet. Refrigerate until set.
Wash and hull strawberries, soak in extra sherry (I didn't do this bit).
Cut swiss roll into 1cm rounds, arrange evenly over base of large bowl (or casserole dish!).
Combine orange juice, lemon juice and sherry, mix well. Spoon over swiss roll slices.
Arrange drained peaches on top or in centre (I laid them out pretty evenly, same with everything else for the layered effect).
Spoon over half of the cold custard.
Spoon chopped jelly on top of custard, then drained pineapple and passionfruit pulp over jelly.
Spoon over remaining custard, decorate with whipped cream and strawberries. (I bought 'light' cream as it was the only stuff on the shelf at Coles, which I then found out at MIL that it doesn't whip! I knew there was a reason why I only ever buy fat things. I then went to Safeway, and they all the cream in the world!)
Custard: Blend custard powder with a little of the milk, add remainder, mix well. Stir in sugar. Stir over low heat until mixture boils and thickens. Remove from heat, and stir in vanilla. Allow to cool. (My custard went lumpy as it cooled, but it was unnoticable once it was in the trifle).
I know its after Christmas, and past trifle day, but I think this is a wonderful dessert for the summer. Its so refreshing. Next time I make it, I think I will make it in individual glasses (I have a lot of sundae glasses, I should have just used those! :doh: I didn't think of them until just then!
Could you share what you put in your trifle? Just after variations. I'm wanting to make a kids one and an adult one (what liquor do you put in yours?)
TA
Mines a very basic one.
Slice up a jam roll and make a layer at the bottom of the bowl/dish. Sprinkle sweet sherry over it (I think! or is it port?? LOL - sorry.. can't remember!) then do a layer of jelly with tinned fruit mixed through it, and then a layer of custard. Serve with a dollop of cream :)
I like all the layers separate.. I don't like the jelly soaking into the cake or anything, so the jelly is almost set when I mix it iwht the fruit and put it on top of the cake. Then when that's set I put the custard on top.
i ask DH what ingredients he needs, buy them, then turn up when it's all done!
How far in advance can you make trifle? Would the day before be too much?
Tx.
Basically the same a Liz's, but no jelly here.
Cake, layer of fruit, custard, fruit, custard, cream.. Tonight I put passionfriut pulp on the top.
I used a sticky wine (botrytis semillion) to soak the cake - hey we're in the middle of wine region here :D
Cool thanks!
The recipe i have says Citrus liquour, but i was thinking a dessert wine might be sweeter? whats the difference between sherry and port though?
I was thinking of making it the night before - would it be mushy by the next day or is it supposed to be?
nope mines fine today.
I think the only thing different is the taste the sherry/port produces. My recipe says citrus liqueur too, but I'm allergic to oranges...so I improvised and find it's better.
For the kids one you could just use a juice.
A packet of sponge fingers (the italian ones, can't think of the brand, come in a yellow plastic packet) in a large bowl and then pour two packets of made-up raspberry jelly and one shot of sherry over the top. Let them soak in for a few minutes, and then mash up the sponge fingers thoroughly with a fork. Into the fridge for a good four-five hours - or overnight - to set.
Make 1.5 pints of custard (we use Bird's Custard powder here made up to double strength so it sets well) and stir it constantly until it cools. Once it is cool, pour over the top and return to fridge until custard sets.
Top with whipped cream.
Not my recipe - my mother never made trifle, and I remember my grandmothers was just jelly cubes and pieces of sponge, rather than mixed-in sponge and jelly - this comes from DW's side of the family, but I luuuurve it. One of my favourite parts of Christmas now.
Marsala or Sherry (lots)over cut up sponge. Soak in for a while. Then red Jelly (has to be red) then two fruits, then custard, then grated choccy on top.
I prefer to make it an hour or two before eating so sponge doesnt turn to slop. But then i always have the sloppy left overs for breakfast anyway ;)
:
Oh yum, I love trifle for breakfast on Boxing Day.
Here's how I make mine..
Put sponge fingers in a bowl and some canned peaches. I make up port wine jelly using the reserved juice from peaches and water, pour over top of cake and fruit. A layer of cold thick custard over the top of set jelly then a layer of whipped cream, topped with grated peppermint crisp or Flake.
Citrus liquer is very very sweet I'm guessing their talking Limoncello? Thats absolutely Nommy in a trifle (Nigella makes one with it).
I've combined threads so you can get some more ideas, my recipe is up the top.
Same here :lol::
There is another Nigella one I have seen a couple of times. She makes the custard with cream (yummo), makes a berry mixture to soak the sponge in and makes some toffee (I think) to break up all over the top. I sooooo want to get the whole recipe and do it myself one day.:
I'm glad I read this thread again, I just reread my post, and reminded myself to find my sundae glasses to make my trifle in this year!
We have just been landed with Christmas lunch at our place for 15 + family coming. I figured a trifle would make a good dessert because I can do it before the day. I'd love anyone's recipe? I can't seem to find one I like in any of my cook books or even online.
Thanks!! :)
hi! this one is great for us ( well we all love it!!! i go the Non alco version too LOL) and it is soooo easy to make, i cheat and buy the pre made custard ( in the fridge near the cream)
good lkuck with christmas dinner!! lol
2x 85g port wine jelly
1x 300g jam roll sliced
1x 800g sliced peaches - drained but keep the juice
2tbsp peach juice*
750mls thick custard
1. Make the jelly accourding to instructions, refrigerate until just begining to set
2. while setting line a 1.5L glass bowl with jam roll slices, pressing into base and drizzle with peach juice. Top with drained peach slices. When jelly is at egg white consistency, spoon over the peaches and allow to set firmly in the fridge.
3. when set, top with custard and whippe cream!!
* for a more traditional Trifle subsitute the peach Juice for sherry or port!
Haha! I asked this question a year ago :redface:....but could you make it the day before? Or is it best assembled day of? No alcohol in mine.:
Thanks!
You can use Malibu on the cake, and substitute lime/pine/lemon jelly and mango/pineapple/banana etc to make a tropical kind of trifle for a bit of a change. It's not bad.