BASIC TRIFLE RECIPE
Here is a basic trifle recipe that can be built upon in so many ways. Here, I have listed only a few of the MANY variations you can make using this recipe. Have fun and experiment and please let me know what you come up with. This recipe is awesome. Cook time is chill time and will be longer if you make your own cake.
Provided by BirdyBaker
Categories Dessert
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pudding or custard according to directions and let cool.
- Mix the fruit with the sherry.
- Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
- Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding.
- Repeat layering.
- Top with whipped cream and garnish with fresh fruit.
- Chill well before serving.
- Variations.
- To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream.
- Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries.
- Black Forest Trifle- Chocolate cake, raspberries and custard.
- Tropical Trifle- Angel food cake, mixed pineapple, mangoes, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut.
- Apples and cream Trifle- Spice Cake, Apple pie filling and custard.
- Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.
Nutrition Facts : Calories 40, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.3, Sodium 4.4, Carbohydrate 7.2, Sugar 7, Protein 0.1
CLASSIC TRIFLE
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
- Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
- Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
- Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
- Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
- Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
- Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
- When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
- Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium
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