Trifle - European Recipe

Trifle

🌍 European, England, United Kingdom Difficulty: ●●●○○

British trifle has been made since at least the 16th century; the modern layered form with custard became standard in the Victorian era.

Ingredients

• 1 day-old sponge cake or 12 trifle sponge fingers
• 150 ml sweet sherry or fruit juice
• 400 g mixed berry jam or fresh berries
• 500 ml homemade vanilla custard (or good-quality shop custard)
• 300 ml heavy cream, whipped to soft peaks
• Handful of toasted flaked almonds and hundreds and thousands for decoration
• (Custard) 4 egg yolks
• 3 tbsp superfine sugar
• 1 tbsp cornflour
• 400 ml whole milk
• 1 tsp vanilla extract

Method

1. Making — Make custard: whisk egg yolks, sugar, and cornflour. Heat milk; pour over eggs, whisking constantly. Return to heat; stir until thickened. Stir in vanilla. Press cling film to surface; cool completely.
2. Step 2 — Break sponge into chunks; arrange in base of large glass trifle bowl.
3. Drizzling — Drizzle sherry or juice over sponge to soak.
4. Spreading — Spread jam over sponge or scatter fresh berries.
5. Pouring — Pour cooled custard over fruit layer; level surface.
6. Refrigerating — Refrigerate until custard is firm, at least 2 hours.
7. Spreading — Spread whipped cream over custard.
8. Decorating — Decorate with almonds and hundreds and thousands.

Tags: day-old sponge cake or 12 trifle sponge fingers, sweet sherry or fruit juice, mixed berry jam or fresh berries, homemade vanilla custard, heavy cream · Source: Observatory Recipe Research Kitchen