The trifle recipe below is for a traditional trifle.
- A packet of trifle sponges or a sponge cake cut into strips 2.5 cm thick, 2.5 cm wide and of a length to fit the bowl you are using for your trifle. If you use sponge cake try to find one with a dense consistency as it will hold together better and give a more pleasing texture when soaked in jelly.
- 1 packet of raspberry or strawberry jelly.
- Fruit – traditional choices are tinned peach slices and fresh strawberries and raspberries.
- 500 ml custard.
- 250 ml cream.
- 250 ml sherry.
- Almond slivers.
- Grated chocolate.
- Make up your custard according to the manufacturer’s instructions and allow it to cool.
- Make up the jelly and allow it to cool so that it is just stating to set. Using jelly that is beginning to thicken will protect the sponge from becoming overly soggy.
- Place a layer of trifle sponges or sponge-cake strips so that they cover the base of a large glass bowl.
- If you are using sherry in your trifle tip half of it over the sponge. Sherry is an individual choice, children, particularly, will prefer a trifle without this ingredient.
- Place a layer of fruit on top of the sponge.
- Pour your semi-liquid jelly into the bowl so that it soaks the sponge and just submerges the fruit.
- Place the bowl in the fridge until the jelly has set.
- Remove from the fridge and add a layer of custard about 3 cm deep.
- If your bowl is deep enough you can repeat steps 3 – 8 to make a double-decker trifle.
- Whip the cream until it is stiff and standing in peaks and spread evenly over the top of your trifle.
- Decorate with almond slivers and grated chocolate.