What's a good variation on the classic trifle?

Answer 1

Make it without using a bowl

Answer 2

i like trifle as it comes so a variation seems unjust

once in an emergency when i needed to feed extra kids i made a trifle using a madeira cake, sliced and soaked in the juice from a can of fruit cocktail, then added the fruit into the jelly and set it with the cake
made the custard and before it set i sprinkled smarties over the top
then added the topping with coloured sprinkles

the kids loved it

Answer 3

A Traditional English Sherry Trifle. Check out this excellent recipe:
http://www.gourmet-food-revolution.com/English-trifle-recipe.html

Answer 4

there are some good ideas above, i especially like the chocolate trifle.

but
use a different kind of sponge for the base, like panecotta, or a genoese sponge, or even a lemon or orange sponge. then a good quality jelly with fruits on top of the sponge if you so wish.
and for the creme de la creme of a topping, make some creme patissiere instead of custard(you can find a recipe for this if you put it in a search engine, and it is easy to make with household ingredients) but to your creme patissiere add some baileys irish cream.... then garnish your trifle with whipped chantilly cream(just whipped cream with icing sugar and vanilla extract, or pod) piped into rosettes, each with a piece of fruit of your choice on top(strawberries are always good) and grate some chocolate over the top of the whole thing.

et voila

you can soak your sponge in booze if you want. cointreau is nic ewhen using orange jelly.

always remember to make your trifle in a flat dish and not a bowl as so many mothers seem to do. reason being you can then get an equal portion of each layer of flavour when serving.

enjoy

Answer 5

Chocolate Trifle
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1099&r_d=y

Chocolate Kahlua Trifle
1 package devils food cake mix
2 small boxes instant chocolate pudding
3 1/2 cups milk
1/2 cup Kahlua
1 small tub Cool Whip
6 frozen Heath candy bars
Prepare cake as box directs. Bake cake in 9 x 13 pan. Cool. Cut into squares, about 1". Make pudding using milk and Kahlua. Crush frozen Heath Bars with a hammer. In a deep bowl or trifle dish, put a layer of cake, pudding, Cool Whip then Heath Bars. Repeat layers. Refrigerate for a couple hours.

NANCY's ENGLISH TRIFFLE:
2 sponge cakes (small pieces/rounds)
2 lg. pkg. strawberry jello
2 lg. pkg. vanilla instant pudding
2 lg. cool whip
2 cans sliced peaches (drained)
2 jars cherries (drained)
colored sprinkles
Prepare jello and pudding as indicated; let soft set.

Layer in Trifle or large glass bowl:
1/3 cake crumbs
1/2 jello
1/2 pudding
1/2 cake crumbs
peaches
cherries
jello
pudding
cake crumbs
whip cream
decorate top with sprinkles

(you can add chopped walnuts into this recipe if desired)

Answer 6

Ugh. I hate trifle. It takes a long time to assemble and your end product usually turns out to be a soggy, ugly mess -- with jello. Why not just have a nice cup of Irish coffee with some nice cookies instead, and save yourself the effort?

But if you simply MUST have trifle, then here's a recipe that uses fresh fruit, fresh cream and lady fingers. No alcohol in this recipe - save that for the punch.

From this week's issue of Life Magazine:

Holiday Trifle

Preparation Time: 30 minutes*
Cooking Time: 5 minutes
Serves: 6

* Does not include overnight chilling time for raspberry layer

INGREDIENTS

For raspberry layer: 1 pint raspberries • 1/4 cup sugar • 2 teaspoons lemon juice • 1-inch piece fresh ginger, peeled and thinly sliced

For clementine layer: 2 clementines, segmented • 2 leaves fresh mint, torn or finely chopped • 2 teaspoons honey • 1/2 vanilla bean, split lengthwise and scraped

For syrup: 1/2 cup water • 1/2 cup sugar • 1/4 cup clementine juice

For assembly: 11/2 cups heavy cream • 2 tablespoons sugar • 4 ladyfingers • 1/4 cup pistachios, lightly crushed • 1/2 cup gingersnap cookies, lightly crushed

For garnish: 6 sprigs fresh mint • 6 whole gingersnap cookies

PREPARE raspberries: Combine all ingredients in a small bowl, and allow to stand for 2 hours. Toss well, then refrigerate overnight. The next day, strain juice from raspberries and discard ginger. Set aside.

PREPARE clementines: Place segments in a small bowl. Add other ingredients; combine thoroughly. Set aside.

MAKE syrup: Combine all ingredients in a small saucepan, and bring to a boil. Remove from heat; allow to cool.

POUR cream into a large, chilled mixing bowl. Add sugar, and whip until soft peaks form.

BREAK each ladyfinger into thirds; soak in clementine syrup for a few moments.

ASSEMBLE trifle by placing one piece of soaked ladyfinger in bottom of each of 6 parfait glasses. Top ladyfinger with a spoonful of raspberries, followed by a spoonful of clementines. Sprinkle on a few pistachios. Spoon in some whipped cream, along with a sprinkle of crushed cookies. Repeat each layer. Top each serving with a sprig of fresh mint and a gingersnap.

SERVE immediately, or chill for up to an hour.

The story behind the recipe:

"Sometime in mid-December, my parents, sister, and I would gather and go through our entire cookbook collection to decide on the recipes we’d use in the weeks to come. On Christmas Eve, we'd have a laid-back dinner that was almost picnic-like—this trifle would have been perfect for the occasion. It's casual, like an ice cream sundae, but there's still something very elegant about it."

—Michael Laiskonis, the executive pastry chef at Le Bernardin in New York City

Answer 7

Hmmm i guess that depends on what you think a classic triffle is?

But... the way I do it... is...

Swiss role (just jam not with cream) cut up into 2 inch slices and line the bowl.
Mandarin segments placed on top of the swiss roll.
Orange Jelly 2 pints - pour slowly over the swiss roll and mandarin segments. leave to set.
Next is a good layer of Custard - make this a good couple of inches thick. I prefer to use Birds mix... don't use ready made as it won't set enough.
Lastly whipped double cream on top with a spinkling of gratted milk chocolate.

I never ever put any booze in my triffle... one it makes is taste cheap... two... I prefer my booze in a glass!!!

Hope this helps! MMmmmm trifle!!!!!

Answer 8

Kind of a trifle...In a dish soak shortbread biscuits with Drambuie, add fresh,tinned or frozen raspberries,cover with a mix of whipped cream,oatmeal and honey. Easy but yummy for a different slant on a trifle.

Answer 9

Depends upon what "classic" means to you... but here are some good ideas!

Strawberries
Pound Cake
Lemon Mousse
Whipped Cream (WC)

Cherries
Chocolate Cake
Choc Mousse
WC

Choc Mousse
Choc Cake
Chunks of Brownies
Heath Bar Bits
WC

Pineapple
Mandarin Oranges
Pound or Yellow Cake sprinkled w/ a bit of rum
Coconut Pudding
WC

Answer 10

This is my usual recipe ... allows three of us to really pig out! Slice up two swiss rolls. Drain two tins of canned fruit, and soak the fruit in about a cup of sweet sherry! Drain and keep the juice.Make up some custard, not too thin, and whip up some cream.
The first layer of swiss roll sprinkle some neat sherry over. then layer with some fruit, then custard, swiss roll etc, when you get to your final layer of swiss roll, pour the saved sherry juice over,make sure its not more than a cup though otherwise it will be very mushy! and then add another layer of fruit and custard, top off pudding with whipped cream and decorate with some glazed cherries. I usually put mine in the fridge for at least 12 hours, so that it sets a little firmer.

Answer 11

a little different version I use is: I take pound cake, slice it, put a layer on the bottom of a glass trifle dish make some raspberry jello while still warm pour some over the top of the pound cake, put a layer of drained fruit cocktail, continue to make layers of pound cake, jello, fruit coctail,ending it with the pound cake. when you get about an inch from the top of the dish, take a fork and slightly mash the mixture down, let set up in fridge for at least 2 hours , make my-t-fine vanilla pudding(not instant) let cool pour on top of jello mixture, when cooled serve with whipped cream or cool whip, very good,