want to know how you make Trifle. I want to make it with jello. stard. fruit cocktail and cream.?

Question

Custard , some type of cake on the bottom, with fruit cocktail and cream. Please advise.

Answer 1

Oooo.. Trifle... my favourite...
this is how i make it -

1. line a nice glass serving bowl with slices of a jam sponge roll (not one with cream in it) or plain sponge cut into pieces and 'buttered' with jam (you don't have to do that if you're not a jam fan).
2. add your fruit, if you're using tinned maybe add some nice fresh strawberries or something as well. (you can also put a bit of say, sherry, in with the fruit if you like)
3. add the custard next (homemade is best, you can make it thicker so it will 'set' in the fridge, put bought is still tasty!)
4. Top with whipped cream and decorate with extra fruit.
5. refrigerate.

you can play around with the layers if you like, some people like to have custard on the sponge as well as on top of the fruit.

mmm.. i looovveee trifle. i especially like it the day after it's made.. straight out of the fridge, when the custard has set and the sponge has soaked up the yummy fruit juice.. *drool*

good luck! I'm sure with everyone's suggestions you'll make a great one!

Answer 2

Individual Quick English Trifle

4 1/2 ounces (135 grams) raspberry gelatine
8 (1-centimeter) slices ready made sponge or Madeira cake
A good glug sweet Sherry
15 ounces (425 millilitres) ready made custard
6 ounces (175 grams) tinned mandarins
A few drops vanilla extract
1/2 pint (275 millilitres) double cream (heavy cream), lightly whipped
A small block good quality chocolate
Make the gelatine by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatine is set, roughly chop.
Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatine over the custard, and then add the mandarins. Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot.
Yield: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 3 minutes
Difficulty: Easy

Answer 3

HI try this recipe, My mom has made this for years and has gotten raves for it.

Purchase a pre made sponge cake from the supermarket. Pre pare birds eye custard according to the package directions for the custard sauce recipe. Use canned peaches, pineapple and any other fruit that you like. Make your favorite jello. Also get a carton of 35% cream for the topping.


Tear sponge cake into chunks and place about a third of it in the bottom of a bowl. Drizzle the cake with a little of the juice from the canned fruits. Add jello cubes, some of the fruit which you will cut into chunks as well, some of the custard sauce which you will make and cool. Continue to layer like this until all ingredients are used up trying to end with custard. Whip cream on high until it is stiff. Spread cream over the trifle and decorate with maraschino cherries. Enjoy and hope this is what you were looking for.

Answer 4

Here is my recipe:
Place a layer of sponge on the bottom of a glass bowl. (I like the french sponge fingers).
Take a tin of strawberries, strain and keep the juice aside. Add the strawberries to the sponge layer pressing them in and around the sponge.
Most jellys are made up in one pint of liquid. Melt the raw jelly in 1/4 pint of boiling water, then make up with cold water and the juice from the strawberries which you had left aside. Add a couple of tablespoons of strawberry liquer.
Once the jelly has set, add the custard, if I havent made fresh custard, Ambrosia tinned is the best. Put the trifle back in the fridge, covered in cling film, but make sure the cling film is placed directly onto the custard as it stops a skin forming.
When the custard is set, add whipped double cream to the top, then decorate with fresh strawberries and flaked chocolate.
MMM MMM MMM!!! Enjoy!!

Answer 5

I spread a bit of raspberry jam on small pieces of plain sponge cake, put them in a bowl, pour on a glass of sweet sherry & let it soak into the cake. Then I make real custard with eggs & cream to go on top. I don't use any jelly or fruit. A little goes a long way but it's nice. Sorry, I've just realised that I need to translate this into US English. So, spread jelly on your sponge & don't use any jello. OK?

Answer 6

okay,start with lining the bottom of a bowl with sponge fingers,then put the cocktail on top(drain the juice,makes it soggy)
make up the custard,pour on top,then whip the cream and cover that,and if you like put 100's and 1000's on top or grated chocolate put in fridge 4 about 2 hours b4 serving

Answer 7

OK. I'm not font of jello or fruit cocktail, so I'm partial to this recipe.

Go to foodnetwork.com and look for the Pumpkin Gingerbread Trifle from Paula Deen. Fantastic! There are also tons of other trifle recipes.

Answer 8

Start with a bowl, put your jelly and hot water in the bottom, mix it, cut up some fruit and swiss roll - put it in the fridge till the jelly sets hard - put your custard on top of that - fridge it for another hour - cream on top of that, fridge for 20 mins, then sprinkle a flake on top!!

Luurrrrrrvvvlllleeeyyy!!

Answer 9

make jelly melt in half pint boiling water use the juice from fruit cocktail and a little sherry cold water to make up to half pint add broken up sponge fingers, stir add fruit refrigerate over night add tin custard or two or you could make your own custard, I do it can be thicker than tins the topping either use dream topping or fresh whipped cream good luck

Answer 10

TRIFLE SPONGE
I PK JELLY
I TIN CUSTARD
I TIN FRUIT .
FIRST PUT THE SPONGE IN A LARGE BOWL.THEN STRAIN YOUR TINNED FRUIT,POUR THE JUICE OVER THE SPONGE.NEXT MAKE UP THE JELLY AND PUT FRUIT IN ,THEN POUR OVER THE SPONGE.LEAVE TO SET, AT LEAST A FEW HOURS THEN POUR THE CUSTARD OVER THE SET JELLY. YOU CAN PUT WHIPPED CREAM ON TOP OF THE CUSTARD OR USE SQUIRTY CREAM OUT OF A CAN.