- Food and Cooking
Home Made Passionfruit and PeachTrifle
A Peachy Dessert made with Passion(fruit)
Unexpected guests? Quick! What's a dessert you can whip up without fuss, a dessert to lay on the table that looks scrumptious as well as tasting scrumptious?
Assemble an old- fashioned no-cook sweet dessert trifle almost on autopilot.
Children love to make this dessert. They love to eat it too, so keep an eye on how much they're tucking away.
There's Trifle - and then there's Trifle
When I was a very young wife and home-maker, I made trifle the way my mother taught me. I baked my own sponge cake and made my own brandy custard
These days I put together a quick no-frills trifle. Custard from the supermarket shelf and a sponge from the cake shop,
- Plain sponge cake
- 2 pkts jelly crystals
- 500 ml custard
- 1/2 cup sweet sherry
- 1/2 cup passionfruit pulp
- 600 ml thick cream
- 4 -5 peaches
- Make up the packets of jelly in 2 separate bowls.. Let the jelly cool to room temperature.
- Place the sponge cake into a flat glass bowl. Pat the cake down so that it's flat on the bottom of the dish
- Soak the cake with the sherry
- Pour a layer of jelly over the cake. Refirgerate until the jelly has set.
- When set, pour a layer of custard over the jelly and some passionfruit pulp over that.
- Pour another layer of jelly over. Refrigerate till set.
- Pour another layer of custard over
- Slice peaches and place half of them over the trifle
- Whip the cream and spoon over the top.
- Dribble more passionfruit pulp over and add the rest of the peaches
- Chill the trifle before serving
You can replace the sherry with fruit juice - orange juice is best
Dissolve the jelly crystals into separate bowls.
I find it much easier for the bowls of jelly to cool to room temperature if they only contain one packet. One packet should be one layer on the trifle.
Any flavour will do but I prefer the old fashioned Port Wine Jelly with its bright colour.
And Aeroplane jelly for me!
The first layer of custard goes on
Early Recipe for Trifle
I mean REALLY early
'Cover the bottom of the dish with Naples biscuits, and macaroons broken in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.'
From Frederick Bishop's gloriously titled "The Wife's Own Book of Cookery containing upwards of fifteen hundred original receipts with useful hints on domestic economy based on many years' constant practice and daily experience", 1852.
I enjoy deciphering and testing old recipes and you can get a Free download here of The Wife's Own Book of Cookery
You'll need a bowl
Why is it called a Trifle?
The English word trifle comes from Old French truffle, a derivative of 'trickery, deceit' .
I don't know where the French picked up this word, it's not of Latin origin, nor is it from Scandinavia. In any case, the English truffle is an entirely different word and from the same source as tuber.
The first dessert called 'trifle' is seen in the mid 16th century. Perhaps it tricked the eye with its multi coloured layers?
Trifle with Hundreds and Thousands
My granddaughter, Claudia, likes to decorate trifle (or just about anything) with Hundreds and Thousands. These tiny and gaily coloured sugar balls are called Sprinkles in some parts of the world
This image (from wikipedia) brings back childhood memories of Christmas to me.
Tempting Dessert Cook Books
How about you?
What do you think of Trifles for dessert?
All comments are greatly appreciated.