NO CUSTARD TRIFLE
This trifle has been the only one I knew of until I met my partner. I never knew that people put custard and/or jelly in them. I prefer this way, mainly I think because I was brought up on it, but still it is very yummy. I hope you enjoy it as much as we have.
Provided by peyton_1983
Categories Dessert
Time 15m
Yield 2 trifles, 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream in bowl and set aside for later.
- Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
- Halve sponge mix and put some aside.
- On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
- Keep layering for around 3 layers of each, ending with the cream on top.
- Arrange fresh fruit on top, and refridgerate until needed.
- Lasts no more than 2 days in the fridge.
- Last but not least. enjoy!
Nutrition Facts : Calories 87.4, Fat 4.9, SaturatedFat 3.1, Cholesterol 16.9, Sodium 28.9, Carbohydrate 3.6, Sugar 1.9, Protein 0.7
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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