Consequently, I’m not going to provide a recipe because it depends on what fruit is in season and what size bowl you’re going to use. I will however, tell you what my trifle included! I made lots and put some in my lovely crystal bowl (my January mega-bargain, if you recall) and made some in individual glasses:
Now we come to the ‘hot potato’ issue of trifle making: to jelly or not to jelly? I wouldn’t myself, but I was making this trifle for Mr CC, and the CCM and CCD all of whom like a bit of jelly. I used Rowntrees jelly cubes and made it up according to the packet instructions before pouring it over the fruit. It is quite satisfying to watch it seep into the sponge.
At this point refrigerate the bowl until the jelly has set. Now the custard layer. Use whichever custard you prefer – some like a thick yellow Bird’s custard but I find this a little plastic so bought good quality premade custard and beat some mascarpone cheese into it to thicken it. This is my top tip - custard and mascarpone is divine!
On top of this you only need some whipped cream and you’re done! Decorate with flaked almonds or chocolate or fruit – it’s up to you. As a nod to Valentine’s day I used some tiny sugar hearts.
6 comments:
Yum, trifle!!! I have to confess I'm in the jelly and Bird's custard camp for trifle. Love the sound it makes when you get that first spoonful.
The summer berries look very pretty - much needed colour at this grey time of year!
Lovely, lovely trifle. Cute heart sprinkles too.
Utterly gorgeous and much appreciated trifle making 101 tips!
You had me right up to the jelly bit!
Yuummmy..
Sacrilegous though, you have to have Birds custard and those hard sugared sponge fingers with trifle.
For a real artery clogging treat, try clotted cream as an extra layer on the trifle.
Comparing yourself to a trifle is so cute! I wish I was Boy Wonder. He's so lucky
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