Traditional English Trifle
A delicious English Trifle for Christmas or New Years by my friend’s mom. Make it a day ahead of serving.
- 500 g Trifle sponges or a sponge cake or Lady fingers cut into strips 2.5 cm thick, 2.5 cm wide and of a length to fit the bowl you are using for your trifle. If you use sponge cake try to find one with a dense consistency as it will hold together better and give a more pleasing texture when soaking the jelly.
- 1 package Raspberry or strawberry jelly
- 4 cups Fruit – traditional choices are tinned peach slices and fresh strawberries and raspberries
- 500ml Custard
- 250 ml Whipping cream
- 250 ml Sherry or Orange Juice
- 1/2 cup Almond slivers
- ¼ cup Grated chocolate
- Make up your custard according to the manufacturer’s instructions and allow it to cool.
- Prepare the jelly and allow it to cool so that it is just starting to set. Using jelly that is beginning to thicken will protect the sponge from becoming overly soggy.
- Place a layer of trifle sponges or strips of lady fingers so that they cover the base of a large glass bowl.
- Pour half of the sherry or orange juice over the sponge if using.
- Place a layer of fruit on top of the sponge.
- Pour your semi-liquid jelly into the bowl so that it soaks the sponge and just submerges the fruit.
- Place the bowl in the fridge until the jelly has set.
- Remove from the fridge and add a layer of custard about 3 cm deep.
- If your bowl is deep enough you can repeat the steps 3 -8 to make a double-decker trifle.
- Whip the cream until it is stiff and standing in peaks and spread evenly over the top of your trifle.
- Decorate with almonds slivers and grated chocolate.
Prep time: 30 minutes
Cook time: None
Makes: 12 servings