The best trifle recipe?

Question

I am looking for a lovely trifle recipe, I'm quite happy to use homemade custard and good ingredients but not too fiddly..tried and tested please!!

Answer 1

Strawberry and lemon Curd Trifle
Components of Trifle:

1 pound (454 grams) fresh strawberries
2 tablespoon (25 grams) granulated white sugar
8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store bought)
approximately 2 tablespoons Grand Marnier or other spirit
1/2 cup (120 ml) Strawberry Puree (one half the recipe)
1 cup (240 ml) heavy whipping cream
1 tablespoon (12 grams) granulated white sugar
1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
4 crushed Amaretti Cookies (home made or store bought)

Strawberries: Cut the strawberries into bite-size pieces and place in a large bowl. Sprinkle the 2 tablespoons (25 grams) sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.

Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside.

Lemon Curd Cream: Whip the heavy whipping cream until soft peaks form. Add the 1 tablespoon (12 grams) granulated white sugar and whip to combine. Add the lemon curd and beat until incorporated. Set aside.

To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon (approximately) of Grand Marnier. Next spoon about 1 tablespoon of Strawberry Puree on top of each round of cake. Cover the puree with some of the fresh cut-up strawberries. Place a large dollop of the lemon curd cream on top of the fresh strawberries. Repeat the layers, starting with the pound cake. Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle with the crushed Amaretti Cookies.

Answer 2

Layer one

Best results I have found are using trifle sponges (or any kind of square sponge) cut in half lengthways and filled with jam. arrange to cover the bottom of the bowl and drizzle over some alcohol - sherry is traditional although you could add Brandy etc (make sure it isnt too strong - water down if need be)

Layer 2
Tinned fruit drained - I use peaches which are nice. drain them from the tin and arrange over the sponge. Some of the fruit juice/syrup can be drizzled over and soaks into the sponge. Add as little or as much as you want - depends on how mushey you like the sponge.

Layer 3

custard. Make your own if you like but packets work ok. leave to cool before spooning onto the fruit.

Layer 4

whipped cream. Can add some broken up flake if desired which make a nice topping.

Answer 3

Paul g's answer was almost perfect,but proper trifle does not have jelly in it.

Roughly cut up a jam swiss roll,drizzle with alcohol of choice(depends what fruit you use) top with some fruit and more alcohol,a few crushed amaretti biscuits are good as well.
Then top that with proper custard or if you don't want to make it youself by a good quality carton.
If you make the custard from scratch you will need to let it cool before pouring onto the fruit.While the custard is cooling lay cling film on the surface of the custard to stop a skin forming.
Finally top with whipped cream and decorate as you like .I like crumbled up cadburys flake or copped nuts.

Answer 4

* Exported from MasterCook HEAVENLY STRAWBERRY TRIFLE Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Angel food cake (store -bought, homemade, mix, -whatever) 1 Envelope whipped topping mix 2 oz To 6 oz cartons non-fat -strawberry yogurt 1 pt Sliced strawberries 3 Kiwi fruit, sliced 1/4 c Toasted slivered almonds Heavenly Strawberry Trifle Cut cake vertically into halves. Freeze 1/2 of cake for future use (such as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces. Prepare topping mix as directed on package using skim milk. Layer half the cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries if desired. Refrigerate at least two hours. Serves 12 (little, tiny, miserly servings, not the kind real people eat) Serves 6 real people

Answer 5

If you are a chocolate lover, you'll love this one...

Make a pan of brownies (using a 13x9 pan).
Make 2 boxes of Jello chocolate pudding
Purchase a large tub of cool whip (or you can make your own whipped cream)

After brownies cool, cut into small squares (about 1 1/2 x 1 1/2). Cover bottom of trifle bowl with some of the brownies. Layer with some of the pudding. Cover pudding with some of the whipped topping. Repeat all three layers. Crumble up any remaining brownies and sprinkle on top.

Answer 6

BRANDY APRICOT TRIFLE

1 lb. fresh apricots
1 pint custard
1/4 pint white wine
2 oz. caster sugar
3 fluid oz. brandy
8 oz. Ratafia biscuits
1/4 pint double cream

Prepare the custard and set aside to cool.
Wash and dry the apricots, cut them in halves and remove the stones.
Put the wine and sugar in a pan and bring slowly to the boil.
When the sugar has dissolved, add the apricot halves and cook them in this syrup, over low heat, until softened, set aside to cool.
Put the apricots in a trifle or serving dish and pour over the syrup and brandy.
Set aside 8 ratafia biscuits for decoration and crush the remainder with a rolling pin.
Sprinkle them over the apricot and brandy, stirring carefully to let the biscuits absorb the liquid.
Spoon the custard, which should now almost be at setting point, over the apricots and chill the trifle in the refrigerator for about 2 hours.
Just before serving, whip the cream until stiff and pipe it in swirls over the trifle.
Decorate the top with the remaining Ratafias

Answer 7

I am making one tonight - Cut a couple of swiss rolls into about 1" slices and line the bottom of a large bowl. Add some amoretti biscuits and splash with sweet sherry. Mix up some jelly with some sliced peaches in and add this on top. Let it set then add a layer of custard (i'm just using the ready made carton stuff). Once the custard has set, add a layer of whipped cream (I'm going to try sainsbury's chantilly cream instead tonight). Finally sprinkle a crushed amoretti biscuit on top


Thanks - headchef, I tried it without the jelly and it was a definite improvement. Also tried a chopped banana instead of peaches.

Answer 8

Are you in the UK? Do you ever read Good Food Magazine? The January issue has got The Ultimate Trifle recipe in it and it looks fab. Their Ultimate series recipes are usually really good xxx

Answer 9

Ingredients: trifle sponge,angel delight (or similar) butterscotch/caramel flavour, green jelly tinned fruit salad or peaches,double cream slightly whipped (needs to be spreadable), sherry and glace cherries for decoration, sherry

Method: Drain tinned fruit and reserve juice. Make up jelly with boiling water and use fruit juice in place of cold water. Lay trifle sponges in bottom of rectangular dish and pour sherry over them. Leave to soak for 10 mins and then pour jelly over the sponges. Allow to set. Make up Angel Delight as per instructions and pour over the sponges and jelly. When the Angel delight has set (about 5 mins) place tinned fruit evenly over the mix and cover with whipped cream, decorate with glace cherries.

Hope this helps as it is really quick and easy and of course delicious.

Answer 10

Ratafia Biscuits Tesco