Marriage and triffle has more in common than you think

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    if one day someone tells you to stop having those triffle in your dinner menu . It's  so delicious and bring bright colors to our tables . I mean who doesn't love strawberries and raspberries . It's quite tasty. it is a guaranty that triffle as part of your dessert options is very becoming . 



Ingredients


  • 6 ounces/160 g sponge cake (or pound cake; halved and cut into thick slices)
  • 3 tablespoons sweet sherry
  • 1/2 cup/135 g unflavored English gelatin (see the kitchen notes)
  • 10 ounces/300 g fresh strawberries (or raspberries; if frozen, defrosted)
  • 2 cups/500 mL thick homemade custard (or canned)
  • 2 cups/500 mL whipping cream (softly whipped)
  • Garnish: sliced strawberries or whole raspberries
  • Garnish: toasted flaked almonds
Directions:

  1. Gather the ingredients.

    English trifle ingredients

  2. Line the bottom of the trifle bowl or glasses with the cake slices. Sprinkle with the sherry and leave to soak for 5 minutes.

    Line the bottle of glass or dish with cake slices

  3. If using fresh strawberries, slice thickly (reserve a few for decoration), if using previously frozen, leave whole. Lay the fruit evenly over the cake. Press down lightly with a fork to release the juices.

    Add fruit evenly over cake slices

  4. Place the jelly slab into a microwavable measuring cup and cover with 3.4 ounces/100 mL cold water and heat for 1 minute in a 750-watt microwave. Stir well and add enough additional cold water to make 1 pint/570 mL. Pour this liquid gelatin over the fruit and sponge to cover. Place the dish into the refrigerator and leave until the gelatin is set.

    Pour liquid jelly over fruit slices and cake. Refrigerate

  5. Once set, spoon a thick layer of custard on top.

    Add custard on top of fruit slices and cake

  6. Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.

    Add whipped cream over custard

  7. Decorate with strawberry slices or raspberries and toasted flaked almonds, if using.

    Finished English trifle

  8. Serve and enjoy!

Tips

  • If you don't have sponge cake, you can use 6 ounces/160 g packages trifle sponges or sponge fingers instead.
  • Jelly in the UK is gelatin. The jelly can be bought in tablet form and made up following the packet instructions. A 135 g slab will make 1 pint/570 mL of liquid jelly. Place the jelly slab into a microwavable jug, cover with 100 mL cold water and heat for 1 minute in a 750-watt microwave. Stir well and make up to 1 pint/570 mL with cold water and use in the recipe as above.
  • If you have some trifle leftover, cover the dish and store it in the refrigerator. It will keep for up to 3 days. The sponge will soak up the layers and it will not look as beautiful, but it will remain delicious.

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