How to Make an Alternative Trifle - An Illustrated, Quick and Easy Alternative to Traditional Trifle, With Marshmallow
Delicious Cold Desserts
Cold desserts are something the British do a lot and do well; from Eton Mess to Syllabubs to Summer Pudding or just good old Strawberries and Cream. Summer time is best for these of course but they’re just as welcome for a celebratory meal at any time of the year.
I wanted to make a Sherry Trifle for our friends in France but (not having thought about it in advance!) couldn’t buy sherry, nor jelly, nor trifle sponges. So I concocted a version with marshmallows and wine (or fizzy pop) instead, using the cheap and abundant ‘egg biscuits’ on every French supermarket shelf.
The result of this alternative was greeted with interest and the verdict extremely favourable.
You will need
The ingredients given are sufficient to serve about 6 generous helpings.
- Egg biscuits or rusks or trifle sponges - 8-10, depending on size of dish
- 4-6 tbsp sweet white wine - or a fizzy drink of choice - to soak biscuits
- Jam to cover biscuits
- Packet Marshmallows
- 2 Kiwi fruit
- Medium punnet Strawberries
- 1-2 Tins Ambrosia Custard or make your own ½-1 pint custard, or use Double Cream for the topping
- Medium - Large Bowl (transparent so that the layers of colour can be seen)
Build your Trifle!
- Place biscuits on the bottom of the bowl and fill in gaps with broken pieces
- Soak the biscuits with the wine or lemonade
- Spread a good covering of the jam over the biscuits
- Cut the Marshmallows in half length-ways, then place a full layer on top of the jam
- Cut Kiwis into thin slices, then place a layer on top of Marshmallows
- Hull the strawberries, cut in half length-ways, place layer on top of kiwis
- Repeat the layers of marshmallow, kiwi & strawberry, saving a few strawberries for the top
- Cover with either the custard or the double cream (whipped until thick)
- Put in the fridge to cool and set
If you wish, you can use instant custard powder or make your own to go on top should you prefer a thicker set custard, or stick to the Double Cream.
Serve cold with a few extra strawberries (or 100s & 1000s, or chocolate chips/curls) on top to add colour.
When and Where to Serve your Trifle
This trifle is great for adults and children alike. It's easy to eat, wonderfully cool on a hot summer's day and looks so appetising it's impossible to resist!
Use it for family meals, for guests when you want to impress, as well as for a quick and easy dessert. You can vary the fruit to taste, even use a tin of fruit cocktail if you have no fresh fruit at hand.
I don't know anyone who doesn't like some form of trifle, so try this out; you'll find that your guests will be asking for the recipe and wanting to impress their friends too!
Recipes are extremely popular on hubpages. What cold dishes do you like? What alternatives have you made to recipes, either through choice or necessity? Let me know and share your experience.
Choice of Cold Desserts!
What cold desserts do you prefer?
Other hubs you might like
- HOW TO MAKE APPLE CRUMBLE: Traditional Recipe, Method & Serving Suggestions - an English Traditi
Traditional Apple Crumble recipe; utensils needed, ingredients, method & serving suggestions. Useful tips and alternative accompaniments. Comes with an invitation to share it with me.
© 2013 Ann Carr