Trifle

Annodomini If you can't eat cream, Delias cheat trifle has a topping made from
A tub of chilled bought custard and a tub or Mascarpone, I add extra vanilla from a pod mixed together and it's absolutely delicious.
In fact it might be worth Googling the whole recipe.

I've never bought tinned custard, Coolgran - does it set like traditional custard made with custard powder?

Anyone remember the Jamie Oliver trifle? It had absolutely everything in it and would have fed the road.

I have a lovely straight sided trifle bowl on a stand that shows off the layers.

First boudoir fingers standing upright on the outer edge with cake/Swiss roll in the centre, two tins of mandarins oranges and orange jelly.
Followed by a layer of red jelly.
Grapes on top of that around the outside to make a dark layer.
A tin of Ambrosia custard.
Another layer of fruit around the edges to make it look interesting from the outside.
Double cream on top.
Finished off with decoration by the dgc possibly grated chocolate, or strawberries, kiwi or more mandarins.
And always a few flower flowers to dress the top of each portion, usually a pansy

If only adults then add sherry.

I'm often asked to make a trifle for family gatherings.
Friends have been known to pass one off as their own.
It's very simple but looks impressive.

I make all sorts of trifle - it depends on the occasion and who is eating.
From the jelly fruit bought sponge or Swiss roll banana custard -Birds of course and then cream, to various fresh fruits home made sponge proper custard made with jersey milk and cream and cream topping sighs nuts all have booze in of various sorts from sherry to Apple brandy etc.

But actually thinking about it don't make any now as I have become gluten intolerant and DH is on a no sugar/carb diet
Got carried away there for a moment!

I still make trifle the way my mum did - jam Swiss roll, fresh or frozen strawberries or raspberries, raspberry/strawberry jelly and raspberry/strawberry blancmange. Top it off with cream, decorated with glacé cherries and flaked almonds. I do also make a chocolate orange one sometimes - chocolate Swiss roll, orange jelly, tinned mandarin slices, chocolate blancmange. If I want it boozy I add some Cointreau

How could I forget the alcoholic content. Traditional sherry or, for a change, dessert Marsala.

The best sponge for a trifle, IMHO, is a sliced swiss roll. Fresh raspberries and/or strawberries, definitely not tinned fruit cocktail! Vanilla custard and whipped cream topped with chopped or flaked nuts. I can't have this glorious concoction or, at least, not the cream which, as I discovered last Christmas, has unpleasant consequences for me.

Thank goodness this is something I do not like- it would not do my waist much good. I do not like sponge, jelly, sherry or custard so trifle is a non starter.

I make a trifle like my Mum and her mother before her. Sponge soaked in sherry then jelly to set. Then fruit, my Mum always used fruit cocktail from a tin. We prefer raspberries. Then pink blancmange, Custard on top of that and then cream Decorate with whatever you want. Must make a good sucky sound when served.

Black Forest trifle is luscious (chocolate Swiss roll + kirsch, black cherries, chocolate custard, whipped cream, dark chocolate shavings.......and supermarket raspberry trifle hits the spot too!

Trifle for about 12 annsixty? I've got a similar dish and trifle seems to vanish just as fast when only 6 people present! ?

I also have a trifle dish passed down through the family. It is not valuable apart from sentimental but is probably 120 years old in machine pressed glass. Always promotes attention. The only problem is it makes trifle for about 12.

I love trifle. Especially the quick, cheap, easy sort! Tinned fruit a must. Anyone tried the Bird's trifle in a box. Memories of early adulthood. Not allowed when I was a child!

I've just had some dental surgery and my DH bought me a mix berry trifle as I would be able to eat it easily - what a lovely man. . I could eat the lot !

I still make trifle in the glass trifle dish my mum used - nothing special, but it's a nice size for a family gathering - we all like trifle. I make it pretty much the same as luckygirl but I put cream on top of the custard, and glacé cherries. No alcohol if GS is going to be eating it - if not, then lots of sherry! Trifle is not just a pudding, it's a comfort!

I now want a bowl of it [right now!]

Granjura that sounds fab.

pompayou and Mrs are welcome anytime.

hihi - it's ok, I'll survive ;) and raspberries are one of my favourite fruit too (but yes, I admit, not being born British jelly is a no no here- and so is tinned custard- although I do make Bird's (old fashioned style not the disgusting quick stuff).

Hey, each to their own x

No. it makes you someone i want to visit for trifle.

No jelly for me but lots of alcohol, fresh fruit, real custard and lots of double cream.
I actually like the sponge to be thinly sliced jam roll. Does that make me a pleb?

I go for quick and easy trifle - the GC love it. Jelly (sorry chaps) made with a tiny bit of water in the microwave to melt it then top up with cold - that way it sets quickly. Old stale cake in bottom of bowl, then frozen raspberries - pour jelly over it all and the jelly sets before you can blink. Then add some nice tinned custard, a wee GC to pour over some "sprinkles" and Bob's you uncle.

Sorry granjura you are probably in a state of shock at this travesty of a trifle - but they lap it up with great joy!

ninathenana - just try it.

First made it when lots of family from UK came over from Christmas- adn we did traditional British turkey and all the trimmings- but wanted to make something more 'Swiss' for pud. It was a massive success and a staple in the family now for special occasions. (anglo-swiss of course)

I agree they look incredible, pompa

As a child I hated the texture of sponge cake inside jelly so I've always made trifle without it.

Jelly every time here ...but only just enough to cover the sponge and always with lashings of alcohol ...