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How To Make Delicious 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.
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
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.
1 sponge cake sliced ½ “ thick
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.