How To Make Delicious Trifle

Blueberry trifle
Blueberry trifle

Friends coming over for dinner and you are looking for a pleasing and colorful dessert to finish off the meal? What better recipe than a trifle? This traditionally English dish has been in existence for over three centuries and its versatility has lent itself to many variations over the years. The trifle can be as elaborate or as simple as you like. The more elaborate versions come complete with a custard base at the bottom and whipped cream at the top. The trifle may be made and served in a large glass bowl so you can admire all the layers, or you may make it in individual glass bowls. Try one or all of the recipes below depending on your taste.

RICH TRIFLE

1 sponge cake sliced ½” thick

Strawberry jam or any other jam of your choice

2 cups cream

2 slices canned pineapple

3 cups evaporated milk

½ cup condensed milk

6 egg yolks

½ cup sherry (optional)

2 tbsp rum (optional)

2 tbsp slivered almonds

2 tbsp vanilla essence

Red – green cherries

½ pkt gelatin

Method

Spread jam on cake slices, sandwich together and cut into 1 ½” cubes. Place cubed sponge cake in a bowl and sprinkle all over with sherry and rum. Set aside to absorb liquor.

Whip cream and set aside in fridge. Slightly beat the egg yolks.

Combine the evaporated and condensed milk and bring to the boil over medium heat. Remove from the fire and add slowly to the slightly beaten egg yolks. Return to low heat and cook for 10 mins. (A double boiler will be great here to prevent the mixture from burning and curdling). Add gelatin soaked in cold water to the hot mixture. Continue cooking custard over low heat until it becomes fairly stiff. Add vanilla.

Pour enough custard into glass bowl to cover bottom.

Spread soaked sponge pieces on custard base.

Arrange chopped pineapple and half of the cherries over the cake. Sprinkle some of the toasted almonds on top.

Pour the remainder of the custard on top and place in the fridge until the custard sets. Top with whipped cream and decorate with remainder of cherries and walnuts. Keep refrigerated for at least 8 hours before serving time.

Blueberry trifle

1 sponge cake sliced ½ “ thick

Blueberry jam

Fresh blueberries

Custard mixture as above

2 cups cream

Follow the sequence as above by spreading cake with blueberry jam, sprinkle with liquor of your choice and set aside to absorb flavor.

Pour half of custard into bowl, spread cake on top and alternate with layers of blueberry and cake.

Pour the rest of the custard on top and decorate with whipped cream and blueberries

Other trifle variations can be made with chocolate cake, red velvet cake or angel food cake. For the first two you may want to skip the jam.

Comments 8 comments

habee profile image

habee 6 years ago from Georgia

This sounds and looks deliciously sinful! Thumbs up!


quildon 6 years ago

Thanks habee! It does add on the pounds.


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 5 years ago from Sunny Florida

Your trifle looks as habee says - deliciously sinful. Rated up, useful and bookmarked. I have to try it.


quildon profile image

quildon 5 years ago from Florida Author

Thanks KoffeeKlatch Gals. I haven't eaten trifle in a long time. I'm trying to watch what I eat, but I'm tempted to try this one.


ethel smith profile image

ethel smith 3 years ago from Kingston-Upon-Hull

Yummy - Love all trifles


quildon profile image

quildon 3 years ago from Florida Author

Thanks for your comment, ethel.


grand old lady profile image

grand old lady 2 years ago from Philippines

This sounds like a deliciously rich, sugar loaded dessert that I would sinfully indulge in with great pleasure. After all, in my mind (not the scale) I am 90 pounds. It's a great way to live and to eat this delicious sounding treat with sheer pleasure and no sense of the existence of a horrible thing called guilt. Thank you!


quildon profile image

quildon 2 years ago from Florida Author

You are right, you can indulge in it without guilt, just as long as you don't do it very often. In our weight -conscious society, I don't see it that much anymore. Thanks for stopping by.

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