Trifle Recipes

[Liz]

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.

[briggsy's girl]

i ask DH what ingredients he needs, buy them, then turn up when it's all done!

[Sequoia]

How far in advance can you make trifle? Would the day before be too much?

Tx.

[Sequoia]

How far in advance can you make trifle? Would the day before be too much?

Tx.

Haha! I asked this question a year ago ....but could you make it the day before? Or is it best assembled day of? No alcohol in mine.

Thanks!

[CrystalBoo]

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.

[~Kim~]

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

[Matryoshka]

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?

[~Kim~]

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.

[Schmickers]

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.

[myson]

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

[Netix]

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!