Trifle   

Desserts

Trifle Recipe

My favourite trifle is my grandmother's recipe. She would soak plain vanilla sponge in plenty of good quality Port, the dark burgundy red gives the trifle a lovely festive colour too.

  • 2 vanilla sponge cakes
  • ½ to ¾ of a cup of quality Maderia Port Wine or Cream Sherry
  • 1 cup of quality raspberry jam (preferably homemade)
  • 2 cups of fresh English Custard
  • 1½ cups of whipped cream
  • Dark eating chocolate for garnish

I think the best trifle is one made very simply, with quality ingredients and not too many layers. First find a large serving bowl and place 4cm (2 inch) cube sponge pieces dipped in the port between thin drizzles of fresh homemade raspberry jam. Spread a little more raspberry jam over the layer of sponge and then spread a thicker layer of freshly cooled English custard. Then repeat with a second layer. You should end up with two of each layer ... sponge, jam, custard, sponge, jam, custard. Finish with a layer of whipped cream. Garnish with grated dark chocolate, chocolate chips or a crumbled flake bar.

Refrigerate for several hours or overnight before serving.

(Serves 8 to 10)

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