Bird's Strawberry Flavour Trifle Kit, 141g

Product Information

Arrange the sliced Swiss roll around the base and sides of a medium trifle dish. Drizzle with the cherry brandy, brandy or kirsch if using. The traditional English trifle starts with a layer of ladyfingers or sponge cake soaked in liquor, fruit juice or even coffee. A trifle is a layered colorful dessert that is pleasing to the eye as well as the palate. It consists of various layers and they are: Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.

Trifle is an English dessert recipe that we grew up with. Both our Grandma’s would make this – complete with sprinkles on top as an absolute kid’s dream! Top with fresh fruit such as strawberries and blueberries and Optional: dust with a light sprinkle of icing sugar to finish. I chopped fresh strawberries and used fresh raspberries as well. It’s not uncommon for people to use frozen fruit, thaw it out and macerate it, especially in the winter months when [good] fresh fruit is not readily available. Some English cooks don’t macerate the fruit at all, they just use it as is. Unless I’m getting my berries at their peak season, I tend to macerate them or they are a bit too tart. Macerate the sliced berries with sugar and sherry and set aside.Traditionally, this old-school dessert consists of cake pieces, custard and sliced fruit layered in a clear dish. Trifles require little cooking and there are infinite combinations of ingredients you can mix and match. Follow along for expert tips on how to make a trifle. How to Make the Perfect Trifle Serving – A long handled ladle or spoon is best to scoop through all the layers and dish up each serving with an even amount of each layer. Drizzle the liquid (Cointreau or fruit juice) over the top of the cake. Step 3 - Add Half Of The Jelly Did you just get that last-minute invite to a soiree, and now need to find a showstopper dessert to prepare? Don’t have time to make a dessert from scratch? Fear not, I’ve found your solution: the trifle.

Trifle was the first dessert I learned how to make in my cooking school. Before then, I never knew that this pudding existed. The flavors and textures were superb so it soon became a favorite. Over the years, trifles [in America] have been adapted to fit into a family’s tastes. Some use pudding, some don’t include sherry or Madeira wine, but instead non-alcoholic juices, and some even use chocolate and other ingredients. After adding the fruit, you can return to Step 1, and start all over, or take liberty and layer the ingredients as you would like until the trifle dish is full. This is where your creativity reigns! Step 6: Sprinkle with toppingsCointreau (or fruit juice)- drizzling liquid over the cake helps to soften and flavour it. If you're preparing an adults-only dessert then use Cointreau. However, if like me, you're catering for both adults and children, simplysubstitute the Cointreau for a fruit juice (like cranberry, orange or apple juice).

For those that may not have had trifle before, it’s basically a messy no bake dessert comprised of fruit, custard and cake. It’s typically considered an English dish, which makes sense as Australians love many classic British desserts, like Eton Mess and Banoffee Pie. It's so easy to make your own homemade whipped cream using cream, vanilla extract and caster sugar. Reserve one square of the chocolate for decoration and put the rest in a medium heatproof bowl and either melt in a microwave on HIGH for about 1–1½ minutes, or place over a saucepan of gently simmering water. Once almost melted, remove from the heat and stir until smooth. If you're making a cake for an event or party, you're going to have a lot of different options to choose from. You have sheet cakes, layered cakes, mug cakes, and even no-bake cakes, to name a few. But there's one type of cake that rises above the rest if you want something equally impressive to look at as it is to taste: the trifle! These chilled desserts are typically made with fluffy pieces of cake, creamy custard, and fruit, then served in a clear glass dish so you can see all the layers of flavorful goodness. Note: Please scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients

As you look at delicious trifle recipes, you will see that many use flavored gelatin. Those recipes typically have you make gelatin, let it set and cut into cubes to layer. Editor’s tip: Cut the dessert base into small pieces or squares. This will make assembly a breeze. See how it’s done in our Chocolate Strawberry Punch Bowl Trifle. Step 3: Add a creamy layer Layering – Best tip here is to slow down and be careful. Take your time when layering the cream on the custard in particular. Have a light hand as you spread it around so you don’t end up pushing the cream into the custard. You can absolutely make trifle the day before. In fact, it is best after the flavors have time to marry. We recommend serving anytime between 4 and 24 hours after the trifle is made. However, for the best presentation, hold off on adding the top whipped cream layer until just before serving.

Don't be fooled by the many layers of Strawberry Trifle... it's a super simple dessert to assemble (and a great recipe to get the kids involved with). Always keep trifle refrigerated before serving – and remember it’s best time make trifle a day in advance or at least a few hours to let everything soak together. CAN TRIFLE BE MADE THE DAY BEFORE?

No-bake recipe - one of the best things about trifle is that it's a simple chilled dessert so there's no need to turn the oven on - making it a perfect option for entertaining during a hot Aussie summer! The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries.