Sunday, 14 February 2010

Trifle


Trifle is something that people seem to have got a little snobby about over the past few years. I’m not sure why as it’s heavenly! As long as you follow the basic components it also gives you great freedom of choice as to what you actually put in it.

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:

Every trifle must have a spongy bottom (I think I must be a trifle!) Many people use swiss roll for this but I find that can make the overall dish too sweet so I made a Victoria sponge – the one I used for my Giant Madeleine – and cut that up. When served it almost gives it a summer pudding look, but with the bonus of custard and cream!

For the fruit layer I bought one box each of strawberries, raspberries, blackberries and blueberries. As the berries were tart I sprinkled a teaspoon of caster sugar over them to sweeten them up. Scatter these over the sponge layer and it already starts to look good!

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.

Make sure you listen out for that terrific squelch noise that the first spoonful – and only the first spoonful – makes out of the serving bowl, then tuck into to English food at its finest!

6 comments:

C said...

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!

Margaret said...

Lovely, lovely trifle. Cute heart sprinkles too.

Joy said...

Utterly gorgeous and much appreciated trifle making 101 tips!

Choclette said...

You had me right up to the jelly bit!

ceeej said...

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.

SumaiyyahAbidah said...

Comparing yourself to a trifle is so cute! I wish I was Boy Wonder. He's so lucky