Trifle Recipes

Quick Trifle Cake Base	My Family Favourites
Black Forest Trifle	Peach Trifle
Chocolate Trifle	Sherry Trifle
Coronation Trifle	Traditional English Trifle
Mum's Trifle

QUICK TRIFLE CAKE BASE

Microwave, UK /US Measures

• 1/2 teasp,rounded /1/2 tsp baking powder
• 2 oz. /1/2 cup self-rising flour
• 2 oz. /1/4 cup sugar
• 2 oz. /1/4 cup marg., softened
• 1 large egg
• 1/2 teasp vanilla essence,generous or
• 1/2 teasp vanilla extract

Beat together all ingredients in large micro-wave-safe mixing bowl for 1-2 mins. Cook on high 1 min. Give bowl half a turn, cook on high 1 min until cake is just dry on top.
Break cake into pieces, using a spoon and place in serving bowl.
Use as desired. (hb)

My all time favourite. My sister makes

BLACK FOREST TRIFLE,

using a chocolate swiss roll filled with black cherry jam. Stoned black cherries, a cherry liquer, and chocolate custard. Another favourite is to substitute drambuie for the sherry. Some recipes don't include the jelly and fruit, but it is not half as good.

Hope this isn't too late, and makes sense. Denise

CHOCOLATE TRIFLE

is also delicious.

Line trifle bowl with chocolate cake or a chocolate swiss roll
Add fruit - usually black cherries (tinned and de-stoned are fine)
Use juice to make a blackcurrant jelly (1 pint) and pour over sponge mix.
Sherry or a spirit [liquor] can be added.
Leave to set.
Make a chocolate custard - when cool pour over jelly mixture.
Leave to set. Again pipe with whipped double cream and sprinkle over a Cadburys Flake bar or chocolate curls [or grated chocolate] - delicious.
You can substitute any dark spirits to your taste, such as whisky, bourbon, whatever, for that called for in the recipes.

Best regards, (hb)

CORONATION TRIFLE

This is the trifle I remember from celebrations at various homes and from the 1952 Queen's Coronation street parties. You can make in individual dishes or in one big bowl, glass preferred. If you use two layers of jelly/Jell-o, also use large, relatively shallow container or the trifle will be too high for serving easily. Build in the following layers:

1. Sponge-type cake (pound cake will do) either crumbled or cut in pieces to fit bottom of container, perhaps an inch or so, give or take.
   Gently pour GOOD sherry over (e.g., Harvey's Bristol Cream) until cake is nicely soaked. Stale cake is really good because it soaks up more sherry.
   As noted in other recipes, Swiss or jelly roll cut in slices is appropriate, especially in a glass bowl because it looks pretty if you put halves around the sides as well.
2. Optional - sprinkle thinly sliced or slivered almonds over soaked cake.
3. Pour on a layer of jelly/Jell-o. Wait until it has cooled and has just started to set, otherwise pieces of cake and almonds will float in it. Keep a close eye - you know how fast it sets once it starts!
   To hurry the process, after jelly/Jell-o is dissolved in HALF required boiling water, use part ice cubes for remainder and put in fridge. If it's a Chistmas trifle you might want to use red jelly/Jell-o. You may also include fruiit in this layer, such as canned sliced peaches or bananas, fresh strawberries or raspberries are also nice, if you can find them.
4. Optional - after first layer of jelly/Jell-o has set, you may pour over another layer, possibly green this time, also with or without fruit, canned or fresh, also on edge of setting (you do not want
   layers to bleed or fruit to sink.) Optional - custard, cooled before pouring, other-wise jelly layer bleeds into it. Cool thoroughly before using whipped cream.
5. Whipped cream - spread and made fancy with basketweave by pulling a fork over the surface, or piped. Garnish with sliced almonds or walnuts and glace/candied cherries. If you can find it, use
   crystallised/candied angelica for stems and leaves on cherry flowers.
   Those little silver balls, can't remember the name, are fine too. But keep it fairly simple! I sometimes make flowers with cherries for centres, sliced almonds for petals.

When serving be sure and scoop up the sherry-soaked cake with each portion. It's the best part! In fact, forget everything but the soaked cake and the whipped cream! Maybe throw a few almonds and
cherries on it!

This is how my mum has always made
MUM's TRIFLE,
not sure how well it will translate to the US though.

You need:

• 1 large fruit bowl (glass) to make it in.
• Half a packet trifle sponges, or a stale swiss roll.
• 1 packet strawberry jelly
• Some fruit, either tinned strawberries, raspberry or fresh when available.
• 1 pint cooled custard
• Half a pint whipped cream
• 1 glass of cream sherry.
• Some strawberry or raspberry jam

Method :
Split the trifle sponges and spread with jam. Cut in quarters lengthways, and place in bowl.
Sprinkle sherry over top of sponges.
Make up jelly with juice from fruit, and water per packet instructions.
Arrange fruit over sponges
Pour jelly over fruit and sponges
Put in fridge until set.
Pour custard over jelly
Top with fresh whipped cream
Decorate as liked.

From Ann Scott

MY FAMILIES FAVOURITE TRIFLES!

From Hilary's good friend, Phyll Clover
Reight 'ar 'ilary. I allus mek MY trifles b' wallop like:-

PEACH TRIFLE

• Sliced peaches (tinned or bottled)
• SHERRY
• Thick cold Custard
• Cream
• Chocolate
• vermicelli/100s&1000s/toasted muesli.

Crumble sponge cake up into a serving dish
Put a few peach slices aside for t' fancy wuk
Chop rest and mix in with sponge
Add peach juice
Add a goodly slosh of sherry (& one for yourself)
Pour custard on top of this very moist mixture. Lay cream on top
Tittivate it up a bit with a fork
Arrange bits of chopped Peaches on top and Sprinkle Chocolate vermicelli OR 100s&1000s on just before serving. (cos the colour melts into cream and spoils the effect)
[If I haven't got any of these bits I often sprinkle a little Toasted muesli over the cream]
Finally have another good slosh of Sherry yourself, then stagger to the table with the finished delight.............

Bev Ramsden (US Meas) Here is our family's

SHERRY TRIFLE

Ingredients

• 6 Tbs. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 egg whites
• sugar
• 6 egg yolks
• Vanilla extract
• 1/2 cup raspberry jam
• 1/4 cup Cream Sherry
• 1/2 cup crushed macaroons (about 6)
• 2 cups milk
• 1 cup Heavy (or Whipping) Cream
• Toasted, slivered Almonds & candied Cherries*Optional

1. 
   Method :
   Grease bottom of 9" round cake pan; line with wax paper. In cup
   with fork, mix flour, baking powder and salt. In small bowl with
   mixer on high, beat egg whites until soft peaks form; gradually
   sprinkle in 3 tbs. sugar, beating until sugar is disolved and whites
   stand in stiff, glossy peaks. In medium bowl at high speed, beat 2
   egg yolks, 1/4 cup sugar and 1/4 tsp. vanilla extract just until
   thick.
2. Preheat oven to 375 f. Sprinkle flour mixture over beaten yolk
   mixture in medium bowl.
3. Add beaten egg whites to mixtures in medium bowl, then with
   spatula, gently fold until blended. Spread batter evenly in 9" pan.
4. Bake 15 mins. Cool in pan for 10 minutes, then remove from pan and
   cool on wire rack.
5. Cut cake horizontally in half. Spread lower half with jam and
   replace top. Cut into bite-sized pieces and place randomly in bottom
   of glass bowl.
6. Sprinkle with sherry. Save 2 Tbsp of maca-roons and sprinkle rest
   over cake. Set bowl aside.
7. In saucepan over low heat, cook milk, 4 egg yolks and 3 Tbsp.
   sugar, stirring until thickened. Remove from heat ; add 1/2
   tsp.vanilla extract.
8. Pour custard over cake in glass bowl. Cover surface with plastic
   wrap; refrigerate about 2 hours. Sprinkle the saved macaroons over
   custard surface.
9. Spoon whipped cream into piping bag and use to decorate top of
   custard. leaving center potion of top showing.

*Garnish with candied cherries and toasted, slivered almonds.

My wife Cynthia says that the following is a
TRADITIONAL ENGLISH TRIFLE:

Use a glass bowl for effect.

• 1 jelly roll (known as swiss roll in England) or a sponge cake spread with raspberry jam.
• 1 quarter to 2 quarters of a cup of sherry
• 200 ml (7 oz liq) whipping cream (double cream in England)
• 400 ml (14 oz liq) English custard - allow to cool

(We can buy custard in cans in Toronto, as well as custard powder, but can Americans do so ? [Ed. note - look for Bird's custard powder in gourmet sections or use package of flan-type custard mix.] There is also the problem of measures, pints in England, cups in America - but precise amounts are not crucial to the end result)

1. Cut the jelly roll/sponge cake into pieces, dip in Sherry
2. Place half in bottom of bowl
3. Cover with half of the custard
4. Whip cream until stiff - use half to make a layer over the custard
5. Repeat steps 2, 3, and 4
6. Garnish with glace[candied] cherries