Birds Trifle Kit Strawberry Flavour 141g and Chocolate Flavour 122g 2 Pack

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Then, I add one some of the whipped cream, and one layer of cherry jam. Then I repeat this process, finishing with the whipped cream on top – Decorate the top with the fresh cherries, some grated chocolate and some sprinkles. You might also like my English Trifle Cheesecake and this Tiramisu Cheesecake as well! Browse all the dessert recipes here.

Because you are brushing the cake with sherry, you want the cake pieces to be small enough to soak it up. I sliced my cake in half horizontally. For the cream, I used double cream and whipped it together with some icing sugar for a slightly level of sweetness and to stabilise the cream – you can add kirsch to this too if you want but it’s not essential and I didn’t this time. If you wanted chocolate cream however you can add 1 heaped tablespoon of cocoa powder! Brownies, cherries and decoration 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. When you’re ready to assemble the trifle, layer one-third of the cake cubes, jam side up, in the bottom of the trifle dish.Whip up your own delicious chocolate trifle in a few simple steps for the perfect dessert to enjoy at home with loved ones. Use milk or a milk alternative to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Finish with a slice of fresh fruit and sponge fingers before grating a little more chocolate over the top. Bird's® is the original custard brand, established in 1837 and loved by generations ever since. . Bird's Chocolate Trifle Dessert Kit. Perfect dessert in just a few easy steps!. Just add water, milk/milk alternative & sugar. Makes 6 portions. Suitable for vegetarians. Bird's. To make the custard begin by heating the milk in a saucepan. You just want it to come to a simmer, you’ll see steam rising from the surface as well. (If you are using Bird’s custard, follow the preparation instructions on the canister for two pints.) Drain the cherries, reserving the syrup. (If the cherries contain stones, you may wish to stone the cherries at this point, especially if serving children – you can do this by poking with a skewer, halving the cherries and removing the stones, or using a cherry stoner. Otherwise, leave the stones in place and warn people before they begin to eat.)

This recipe has been requested over and over and although there are many amazing recipes out there,I thought I would post my own version on to my blog as you guys seem to want it! Top each trifle with whipped cream, just spooning it on as Sheila did, or piping it on, as I did. Addyour favorite chocolates, like Cadbury’s Buttons or Flake! A while ago we were invited over for dinner at my friend Sheila’s home. Sheila is from England (if you couldn’t figure that our from her photo) and is a wonderful cook, and never skips dessert, or “pudding’. This time was no exception, and she rather outdid herself with a most incredibly delicious chocolate trifle which was her very own recipe! 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. Add the custard to the melted chocolate and stir well. Transfer to a saucepan and heat very gently, for just 20–30 seconds, stirring constantly until the custard is smooth and glossy. Don’t allow to get too warm.

English Trifle Recipe

I start by layering the Swiss roll at the bottom and around the bottom edge because it looks pretty, then I pour over some of the chocolate custard. Then, I add some of the cherries soaked in kirsch, and some of the brownie bites. A trifle is made in a similar manner to a tiramisu. I had actually made a white cake and we only used a few pieces, so I used the rest to make my trifle. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Sheila made hers in one large bowl, but I made individual chocolate trifles so you can see both ways of serving them. This trifle is a perfect summer dessert as there is no baking, and it is served cold. Not to mention that it has to be prepared ahead of time, so it’s great for dinner parties or get togethers.

Ok, we’ll make it in a sec, but first I’ll talk about some substitutions if you can’t get a couple of the ingredients where you live. Substitute for Skor Bar: I had never had a chocolate trifle before and was really amazed at how all the flavors worked together so well! Of course, I had to ask for the recipe. Sheila has graciously permitted me to share her recipe with you and I don’t know about you, but I’m elated that she did! Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Add fresh fruit of your choice* with the sponge fingers before adding the jelly. Top with sliced fruit or grate a little more chocolate over the top. Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Now repeat those layers two more times. Garnish with fresh sliced strawberries or raspberries and chill in the refrigerator until ready to serve.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. I’m actually half Scottish (my dad was born in the Shetland Isles of Scotland) and half English (mom was born in England, I in Leicester). I still have family in the UK, some in Cornwall, more in Droitwich Spa and others in Canterbury just to name a few! For this recipe it is relatively similar to my Terry’s chocolate orange trifle because I just love how that works together – instead of the orange obviously we have cherry and kirsch. Chocolate Flavour Whip Mix: Sugar, Modified Potato Starch, Palm Oil, Fat Reduced Cocoa Powder, Gelling Agents (Diphosphates, Sodium Phosphates), Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Milk Chocolate Powder (2%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Lactose ( Milk), Milk Proteins, Colours (Plain Caramel, Carotenes), Whey Powder ( Milk), Calcium Carbonate, Anti-Caking Agent (Silicon Dioxide), Flavouring, Chocolate Flavoured Custard Powder: Maize Starch, Fat Reduced Cocoa Powder, Milk Chocolate Powder (2.5%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Colour (Plain Caramel), Trifle Topping Mix: Fully Hydrogenated Palm Oil, Sugar, Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Modified Maize Starch, Whey Powder ( Milk), Lactose ( Milk), Milk Proteins, Anti-Caking Agent (Silicon Dioxide), Stabiliser (Cellulose Gum), Flavouring, Colour (Carotenes), Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Proteins, Flavouring, Acid (Citric Acid), Chocolate Flavoured Sugar Sprinkles: Sugar, Vegetable Fats (Palm, Shea), Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Glazing Agents (Gum Arabic, Shellac)

Keep refrigerated until ready to serve. If you’re looking for these mini glasses, I’ve added a few links to some different shaped and sized sets, below. I use both glass and the plastic ones, depending on the occasion. I either make it in a large trifle bowl or a huge glass salad bowl, and there’s always enough to go around no matter how many people I’m feeding.

Ingredients for Black Forest Trifle:

In a bowl, whisk the egg yolks together with the sugar and cornstarch. It will be all lovely and yellow. For the custard, I bought a good quality ready made custard from the chilled aisle – I chop up some dark chocolate finely (it’s good to use dark chocolate even if you don’t like dark chocolate because the flavour lightens a lot in the custard). You add the two to a pan and heat together until the chocolate has melted! If I had to choose one dessert as the most nostalgic for me, that would be this family recipe for English Trifle. Every holiday we would travel to my aunt’s house for a huge feast and a dazzling dessert table covered with homemade chocolate cake, lemon and mincemeat tarts, usually a pie of some sort, and of course, English Trifle. A trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam and whipped cream. In a trifle bowl or large glass salad bowl, layer half of the brownies, mousse, cherries and Cool Whip. Break each sponge finger into 4 pieces, place in a serving dish and cover with the cooled jelly. Refrigerate for 30 - 40 mins.