RCI-DS.001.0574.001
Trifle
Trifle is also commonly known as sherry trifle. This is a traditional dessert in many countries and can be prepared with or without alcohol. The non-alcohol version is popular with children.
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- swiss roll or similar sponge cake1 unit
- dry Sherry50 to 100 ml
- packet/sachet Fruit flavoured jelly (or "Quick-Jel")1 unit
- A tin of peach segments1 unit
- Custard1 unit
- Whipped double cream1 unit
- Hundreds and thousands or other sweet topping (optional)1 unit
Method
1
Cut or break sponge cake or ladyfingers into pieces and arrange them in an even layer across the bottom of a large trifle bowl or glass dish.
5 minutes
2
Drizzle sherry, fruit juice, or a combination of both over the sponge pieces, ensuring they are evenly soaked but not completely soggy. Allow the liquid to absorb for a few minutes.
5 minutes
3
Spread a generous layer of fruit jam or arrange fresh, tinned, or frozen fruit such as raspberries, strawberries, or peaches over the soaked sponge layer.
3 minutes
4
Prepare a smooth vanilla custard either from scratch or using a quality store-bought variety, and allow it to cool slightly before using.
15 minutes
5
Pour the cooled custard evenly over the fruit layer, smoothing the surface with a spatula. Refrigerate the trifle for at least one hour to allow the custard to set firmly.
60 minutes
6
Whip double or heavy cream with a little icing sugar until it forms soft, billowy peaks, then spoon or pipe it over the chilled custard layer.
5 minutes
7
Garnish the top of the trifle with toasted flaked almonds, glacé cherries, hundreds and thousands sprinkles, or fresh fruit as desired.
3 minutes
8
Refrigerate the finished trifle for at least another 30 minutes before serving to allow all the layers to meld together beautifully.
30 minutes