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@i-need-a-martini wrote:

I'm not much of a cook but trifle is something I can do well.

 

Cause basically all you have to do is layer the ingredients. The more layers the better.

 

The only things to remember is that the cake is always the first layer and that the custard is poured over the fruit. The jelly then goes on top to create a secure base for the next layer of cake.

 

I end it with custard rather than cream. Cream just seems obsolete after all that sweetness and makes the difference between beatifully sweet and sickening sweet imo. So I always finish with a thick layer of custard and decorative fruit on top.

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I don't put sugar in my cream, so it balances out the rest of the sugar.

This year I am making mine using dextrose in the jelly and the custard..

Last year, I went insane and made one using choc sponge, replaced

the custard with choc mousse and only using tinned drained cherries.

Used the syrup from the cherries to make cherry jelly.

 

H E A V E N -      Didn't make one big enough it seems. 

 

Lots of nummm nummm sounds.   Will make a bigger one this year.

That sounds interesting Stawka.  Like a black forest trifle.

 

I am in charge of making the big trifle for Christmas lunch again but maybe I will make a little one like that to keep at home for the boys.

I do love traditional custard though.

 

 

No such thing as a little trifle, joono

 

Unless you only use 1 can cherries.     I used 2      

We made a Jamie Oliver cointreau one with tinned mandarin segments a few years back. Meh.

 

I reckon sick with the original and best. Loved my grandma's christmas trifle.

Cake, plonk, peaches, red and green jelly, thick custard with cream and a few strawberries on top.

Winner 

Stawka, I have made something similar with Cherry liqueur and Morello cherries from  "Always Fresh" They come in a glass jar.

It sounds ridiculous to use preserved cherries when fresh ones are in season, but for trifle they are ideal.

 

One thing our American friends have to realise is that we have fresh berries, cherries, apricots and peaches, nectarines and tropical fruits all being harvested and on the market just before Christmas.

 

For the Australian trip on Xmas Day, Father Xmas needs only SPF50 sunscreen and Speedos.

 

Enjoy the silly season.

Erica

I still have about 20 pounds of cherries, pitted and frozen, from my cherry trees..............I use them for pies, may have to rethink them for trifle..........

See?   Maybe not so insane after all.

 

I don't think fresh cherries would work.   Frozen would though

I don't like the cake falling to pieces....it still has to be cake....so my recipe:
1) swiss roll slices (with jam) in bottom layer
2) cover with custard...then set
3) a layer of fruit (I use 2 fruits) & pour in semi-set jelly (raspberry)...set
4) top with whipped cream

Now I want trifle. I have trifle on the brain, and it won't leave me alone. 

 

Pimpy, how did the trifle turn out?