Trifling request
November 18, 2010 7:07 AM Subscribe
Help me make a terrific trifle, please!
I would like to make a trifle. I've researched recipes, but nothing quite calls out that it is The One I should make.
Please explain to me how to decide which flavors should go together in a trifle. I like raspberry and blackberry flavors, but which alcohol goes best with those? I wish I had time to experiment, but I have to put it together today!
Also, I'm in the States, putting this together for a group of Statesians who have never heard of trifle. I am American myself and so I don't understand some of the recipes or which ingredients here swap out best for English ingredients. Suggestions would be greatly appreciated!
TL;DR: May I have your trifle recipe, please?
I would like to make a trifle. I've researched recipes, but nothing quite calls out that it is The One I should make.
Please explain to me how to decide which flavors should go together in a trifle. I like raspberry and blackberry flavors, but which alcohol goes best with those? I wish I had time to experiment, but I have to put it together today!
Also, I'm in the States, putting this together for a group of Statesians who have never heard of trifle. I am American myself and so I don't understand some of the recipes or which ingredients here swap out best for English ingredients. Suggestions would be greatly appreciated!
TL;DR: May I have your trifle recipe, please?
You know who else I would totally trust on trifle? Nigella.
posted by libraryhead at 7:31 AM on November 18, 2010 [2 favorites]
posted by libraryhead at 7:31 AM on November 18, 2010 [2 favorites]
Chocolate goes well with raspberries or cherries. Use chocolate cake or muffin in the bottom and chocolate custard; use either raspberry or cherry jelly and fruit. Pie filling would be fine. No alcohol necessary. (Of course when I say JELLY I mean JELLO and when I say JAM I mean JELLY).
Strawberries, stewed rhubarb or gooseberries work well in trifle; these go with sherry and any kind of trifle sponge or leftover cake. This is far more of a traditional trifle than the chocolate/raspberry one.
Trifle isn't really made to a recipe. It's a pile of leftovers you have lying around, made into layers. The only definitive thing is that there should be jelly poured (when liquid) onto some kind of sponge cake, and that there should be whipped cream or some kind of whipped cream substitute on top. Some recipes even miss out the jelly and just use alcohol or fruit cooking liquid instead, but the cake must be wet with tasty dessert substance.
Here are the Trifle Guidelines:
Put a layer of sponge cake in the bottom of a big glass bowl. The sponge cake shouldn't be too dense - if it is, break it up a lot to make sure the jelly gets in. If you have no fruit, spread plenty of jam on the sponge cake instead. Pour on sherry if you want, or some kind of liqueur that matches your fruit.
Put a layer of fruit on the cake if you have it.
Pour over liquid jelly to cover the cake and fruit. You may have to keep poking the cake down to stop it floating. Make sure all the cake is well soaked in jelly. Set in the fridge. Check every now and then that the cake isn't floating again.
Meanwhile make custard. Your custard needs to be of a consistency where it will set like blancmange. Tinned custard doesn't! If you are worried about this you can use some kind of vanilla or chocolate packet dessert that's blancmange-like and sets. The idea is that it mostly holds its shape when you serve it rather than slopping about.
Optionally add cocoa powder or grated chocolate to the custard. Cool the custard. Optionally mix more fruit into the custard. Pour about enough cold custard on the set jelly to form a similar sized layer.
Put the whole thing back in the fridge to set solid.
Whip plenty of cream and spoon it on top. Toasted almonds on top are good, or chocolate shavings, or more fruit, or just use a teaspoon to pull up the cream into little peaks.
Alternatively, make individual trifles exactly the same way but in much smaller dishes. They must be glass dishes, otherwise there is no point making trifle!
posted by emilyw at 7:32 AM on November 18, 2010 [2 favorites]
Strawberries, stewed rhubarb or gooseberries work well in trifle; these go with sherry and any kind of trifle sponge or leftover cake. This is far more of a traditional trifle than the chocolate/raspberry one.
Trifle isn't really made to a recipe. It's a pile of leftovers you have lying around, made into layers. The only definitive thing is that there should be jelly poured (when liquid) onto some kind of sponge cake, and that there should be whipped cream or some kind of whipped cream substitute on top. Some recipes even miss out the jelly and just use alcohol or fruit cooking liquid instead, but the cake must be wet with tasty dessert substance.
Here are the Trifle Guidelines:
Put a layer of sponge cake in the bottom of a big glass bowl. The sponge cake shouldn't be too dense - if it is, break it up a lot to make sure the jelly gets in. If you have no fruit, spread plenty of jam on the sponge cake instead. Pour on sherry if you want, or some kind of liqueur that matches your fruit.
Put a layer of fruit on the cake if you have it.
Pour over liquid jelly to cover the cake and fruit. You may have to keep poking the cake down to stop it floating. Make sure all the cake is well soaked in jelly. Set in the fridge. Check every now and then that the cake isn't floating again.
Meanwhile make custard. Your custard needs to be of a consistency where it will set like blancmange. Tinned custard doesn't! If you are worried about this you can use some kind of vanilla or chocolate packet dessert that's blancmange-like and sets. The idea is that it mostly holds its shape when you serve it rather than slopping about.
Optionally add cocoa powder or grated chocolate to the custard. Cool the custard. Optionally mix more fruit into the custard. Pour about enough cold custard on the set jelly to form a similar sized layer.
Put the whole thing back in the fridge to set solid.
Whip plenty of cream and spoon it on top. Toasted almonds on top are good, or chocolate shavings, or more fruit, or just use a teaspoon to pull up the cream into little peaks.
Alternatively, make individual trifles exactly the same way but in much smaller dishes. They must be glass dishes, otherwise there is no point making trifle!
posted by emilyw at 7:32 AM on November 18, 2010 [2 favorites]
I'd say go with Jamie Oliver - his recipes are almost always awesome. But Nigella's a good choice, too.
posted by hazyjane at 7:33 AM on November 18, 2010 [1 favorite]
posted by hazyjane at 7:33 AM on November 18, 2010 [1 favorite]
I once I made two trifles: one with home-made sponge cake and the other with store-bought stuff and the difference is just unbelievable in favour of the home-made. You can totally taste the chemicals in the store-bought cake, and it taints all your other good ingredients.
This recipe from Daniel Bouloud is what I use for berry trifle and it gets rave reviews every time. Note, however, that baking time shown is grossly underestimated. It's probably more like 40 minutes, not 20.
posted by Dragonness at 7:40 AM on November 18, 2010
This recipe from Daniel Bouloud is what I use for berry trifle and it gets rave reviews every time. Note, however, that baking time shown is grossly underestimated. It's probably more like 40 minutes, not 20.
posted by Dragonness at 7:40 AM on November 18, 2010
While emilyw's version with chocolate pudding, chocolate cake, pie filling and no alcohol sounds like an awesome dessert, it doesn't sound like trifle to me. The rest of her tips sound spot on, though.
posted by hazyjane at 7:48 AM on November 18, 2010 [1 favorite]
posted by hazyjane at 7:48 AM on November 18, 2010 [1 favorite]
Sherry is the traditional accompaniment to trifle, but I think it tastes much nicer without booze at all.
I layer sponge cake in the bottom of a glass bowl (I agree with emilyw - best to use a sponge cake rather the sponge fingers we sell in the UK specifically for trifle). I then tumble a load of berries on top (strawberries, raspberries and blackberries) before pouring in raspberry jello (denser colour and flavour compared to strawberry).
While it sets, make custard on the hob. Make your own custard if you have time, it's nicer. There are lots of good recipes on the web, but ones that use actual vanilla pods and seeds are best. However, given your time frame, using a tin or powdered custard would be an O.K. substitute.
Leave custard to cool before pouring on the jello and putting back in the fridge.
The most important thing is to whip your own cream, because whipped cream from the can is awful. I crumble a flake bar on top.
posted by dumdidumdum at 7:51 AM on November 18, 2010
I layer sponge cake in the bottom of a glass bowl (I agree with emilyw - best to use a sponge cake rather the sponge fingers we sell in the UK specifically for trifle). I then tumble a load of berries on top (strawberries, raspberries and blackberries) before pouring in raspberry jello (denser colour and flavour compared to strawberry).
While it sets, make custard on the hob. Make your own custard if you have time, it's nicer. There are lots of good recipes on the web, but ones that use actual vanilla pods and seeds are best. However, given your time frame, using a tin or powdered custard would be an O.K. substitute.
Leave custard to cool before pouring on the jello and putting back in the fridge.
The most important thing is to whip your own cream, because whipped cream from the can is awful. I crumble a flake bar on top.
posted by dumdidumdum at 7:51 AM on November 18, 2010
which alcohol goes best with those?
I tend to favor a medium bodied sherry or sweet white with those; I think rum and port are a little too heavy for raspberry. I could imagine other dessert wines being just as good. My mother prefers Bristol Cream. This is, however, something that only you can answer. Make a small batch of cake, slice it into small pieces, and put a little of each on them with jam. See what you like best!
posted by a robot made out of meat at 7:57 AM on November 18, 2010
I tend to favor a medium bodied sherry or sweet white with those; I think rum and port are a little too heavy for raspberry. I could imagine other dessert wines being just as good. My mother prefers Bristol Cream. This is, however, something that only you can answer. Make a small batch of cake, slice it into small pieces, and put a little of each on them with jam. See what you like best!
posted by a robot made out of meat at 7:57 AM on November 18, 2010
Which ingredients do you find it hard to source/ translate?
I love trifle. This is what I make. I like it with runny custard but set jelly, and lots of fresh fruit.
Warning: I don't make the custard or jelly myself, though this will change once I get better at custard. I buy pre-made fresh custard which doesn't set, as I prefer it sloppy and moist. Second warning: trifle is, by its nature, very ad hoc. If I like the look of the raspberries, I'll use them. If I run out of jelly, I'll not use it. I usually find myself using armagnac for every trifle simply because that's what I have on hand. Others you could use: cognac, sherry, rum (if you're doing tropical fruits).
First, make the jelly (unless you prefer it poured on; I like chunks, and use the compote for fruitiness). Strawberry only, unless you're making your own. Make it in a sheet, and cut into cubes.
Then, make the sponge. Agreed with commentators recommending making your own. This is my super easy recipe:
4 eggs (not extra large), 4 oz flour, 4 oz granulated sugar. This can be easily scaled. 1tsp good quality vanilla. You can use other flavourings if you wish. Whip eggs, vanilla and sugar till quite stiff (use a mixer). Separately, fluff up the flour with a fork or whisk to aerate it. Fold in. Pour into a lined tin. Carefully, as the aeration of the eggs is what will make it rise. I use a rectangular tin of 6 1/2 by 10 1/2 inches. Bake at 220C until it's puffed and a little golden-brown, about 12-15 minutes. Avoid opening the oven until you're ready to take it out. When cooled, cut into squares.
While it cools, chop your fruit. Reserve some to make a compote, including whichever fruit isn't as ripe and flavoursome as the rest (eg inferior strawberries, for which I add balsamic vinegar). I like to gently cook raspberries or peaches with butter and a splash of armagnac. Plum also works, but changes the flavour composition. Try to keep it liquidy; I sometimes stir whichever smoothie I've made recently (it's usually strawberry-banana) after it's cooled, to keep it runny.
Place sponge squares loosely in your serving bowl. Pour the compote over it, stir to get all the squares covered and absorbing the liquid. Pour in a large splash of liquor, toss again.
Cover the cake generously with mixed chopped fruit if you're lazy like me, or in layers if you're not. A typical highly successful one I made was very ripe mangoes and strawberries. Another was a mix of berries. I prefer stone fruits such as peaches plus bananas and lots of berries. If it's all looking dry, feel free to add more of the smoothie.
If you're using liquid jelly, pour that over and allow to set. Otherwise add a layer of jelly cubes. Pour custard generously and stab down a few times with a skewer so it seeps through. Leave aside, make whipped cream.
Softly whip cream. I like to toss in a couple of raspberries and a little more booze, so it's delicately flavoured. Meanwhile, some of your custard will have sunk in; top it up if you wish. Top with whipped cream, and grate dark chocolate over it all. Leave a couple of hours and serve chilled.
It ain't pretty (I use an opaque bowl rather than the clear glass ones). But it's damn good. It's also incredibly foolproof: it's as good as your ingredients. If the fruit and cream are fresh and good, you really don't need to worry about balancing the flavours. It's also easier and quicker than the multiple steps make it sound. I make the sponge cake the day before and everything else some hours before serving, and let my partner do the washing up.
posted by tavegyl at 7:57 AM on November 18, 2010 [2 favorites]
I love trifle. This is what I make. I like it with runny custard but set jelly, and lots of fresh fruit.
Warning: I don't make the custard or jelly myself, though this will change once I get better at custard. I buy pre-made fresh custard which doesn't set, as I prefer it sloppy and moist. Second warning: trifle is, by its nature, very ad hoc. If I like the look of the raspberries, I'll use them. If I run out of jelly, I'll not use it. I usually find myself using armagnac for every trifle simply because that's what I have on hand. Others you could use: cognac, sherry, rum (if you're doing tropical fruits).
First, make the jelly (unless you prefer it poured on; I like chunks, and use the compote for fruitiness). Strawberry only, unless you're making your own. Make it in a sheet, and cut into cubes.
Then, make the sponge. Agreed with commentators recommending making your own. This is my super easy recipe:
4 eggs (not extra large), 4 oz flour, 4 oz granulated sugar. This can be easily scaled. 1tsp good quality vanilla. You can use other flavourings if you wish. Whip eggs, vanilla and sugar till quite stiff (use a mixer). Separately, fluff up the flour with a fork or whisk to aerate it. Fold in. Pour into a lined tin. Carefully, as the aeration of the eggs is what will make it rise. I use a rectangular tin of 6 1/2 by 10 1/2 inches. Bake at 220C until it's puffed and a little golden-brown, about 12-15 minutes. Avoid opening the oven until you're ready to take it out. When cooled, cut into squares.
While it cools, chop your fruit. Reserve some to make a compote, including whichever fruit isn't as ripe and flavoursome as the rest (eg inferior strawberries, for which I add balsamic vinegar). I like to gently cook raspberries or peaches with butter and a splash of armagnac. Plum also works, but changes the flavour composition. Try to keep it liquidy; I sometimes stir whichever smoothie I've made recently (it's usually strawberry-banana) after it's cooled, to keep it runny.
Place sponge squares loosely in your serving bowl. Pour the compote over it, stir to get all the squares covered and absorbing the liquid. Pour in a large splash of liquor, toss again.
Cover the cake generously with mixed chopped fruit if you're lazy like me, or in layers if you're not. A typical highly successful one I made was very ripe mangoes and strawberries. Another was a mix of berries. I prefer stone fruits such as peaches plus bananas and lots of berries. If it's all looking dry, feel free to add more of the smoothie.
If you're using liquid jelly, pour that over and allow to set. Otherwise add a layer of jelly cubes. Pour custard generously and stab down a few times with a skewer so it seeps through. Leave aside, make whipped cream.
Softly whip cream. I like to toss in a couple of raspberries and a little more booze, so it's delicately flavoured. Meanwhile, some of your custard will have sunk in; top it up if you wish. Top with whipped cream, and grate dark chocolate over it all. Leave a couple of hours and serve chilled.
It ain't pretty (I use an opaque bowl rather than the clear glass ones). But it's damn good. It's also incredibly foolproof: it's as good as your ingredients. If the fruit and cream are fresh and good, you really don't need to worry about balancing the flavours. It's also easier and quicker than the multiple steps make it sound. I make the sponge cake the day before and everything else some hours before serving, and let my partner do the washing up.
posted by tavegyl at 7:57 AM on November 18, 2010 [2 favorites]
Note: the oz measurements in my sponge recipe above are by weight, not volume. I normally go by grams, it's 113 g, but scaling is easier in ounces as the ratio becomes 1 oz flour: 1oz sugar : 1 egg
posted by tavegyl at 8:04 AM on November 18, 2010
posted by tavegyl at 8:04 AM on November 18, 2010
Historically speaking, the point of trifle is to use up leftover stale sponge cake - hence the need to wet it with jelly or juice or sherry.
When you buy "trifle sponges" they are really actually very expensive, poor quality, pre-staled cake.
So, using very fresh cake you've just made could be yummy but it would be a bit of a waste of good cake and not quite in the spirit.
For a really historical trifle, see Mrs Beeton, from long before the invention of packet jelly and custard. Note that she uses whipped egg whites rather than cream, and there's no jelly to be seen anywhere.
More recently, every Brit of a certain age (particularly working class folks) will have fond memories of trifles made with trifle sponge, packet jelly, tinned fruit and custard-powder custard. The slightly chemical artificial-flavours taste is part of the experience. Everybody's Mum made one of these at Christmas or for a special occasion.
More upmarket trifles replace trifle sponge with proper cake, and packet jelly with home made jelly (using fruit juice and gelatin) or just booze and fruit juice. The custard turns into creme anglaise or creme patisserie, or gets replaced with things like creme fraiche or marscapone let down a bit, or low fat yoghurty stuff. This definitely gives a less artificial trifle experience but it's not what many of us remember from our youth!
Also: Chocolate cake, raspberries, raspberry jelly, chocolate custard, cream and no alcohol is definitely trifle. Doesn't look like trifle but OH YEAH it tastes like trifle.
posted by emilyw at 8:16 AM on November 18, 2010
When you buy "trifle sponges" they are really actually very expensive, poor quality, pre-staled cake.
So, using very fresh cake you've just made could be yummy but it would be a bit of a waste of good cake and not quite in the spirit.
For a really historical trifle, see Mrs Beeton, from long before the invention of packet jelly and custard. Note that she uses whipped egg whites rather than cream, and there's no jelly to be seen anywhere.
More recently, every Brit of a certain age (particularly working class folks) will have fond memories of trifles made with trifle sponge, packet jelly, tinned fruit and custard-powder custard. The slightly chemical artificial-flavours taste is part of the experience. Everybody's Mum made one of these at Christmas or for a special occasion.
More upmarket trifles replace trifle sponge with proper cake, and packet jelly with home made jelly (using fruit juice and gelatin) or just booze and fruit juice. The custard turns into creme anglaise or creme patisserie, or gets replaced with things like creme fraiche or marscapone let down a bit, or low fat yoghurty stuff. This definitely gives a less artificial trifle experience but it's not what many of us remember from our youth!
Also: Chocolate cake, raspberries, raspberry jelly, chocolate custard, cream and no alcohol is definitely trifle. Doesn't look like trifle but OH YEAH it tastes like trifle.
posted by emilyw at 8:16 AM on November 18, 2010
No alcohol necessary.
I disagree strongly with this. The alcohol (dry sherry or brandy in our household) gives the fruit flavours depth. Without it, the trifle is merely sweet and jammy. It's still a fine dessert, but it's better, much better with the addition of fortified wine. You don't need much, but spirits greatly enhance the complexion of the dish, in my opinion.
posted by bonehead at 8:29 AM on November 18, 2010 [3 favorites]
I disagree strongly with this. The alcohol (dry sherry or brandy in our household) gives the fruit flavours depth. Without it, the trifle is merely sweet and jammy. It's still a fine dessert, but it's better, much better with the addition of fortified wine. You don't need much, but spirits greatly enhance the complexion of the dish, in my opinion.
posted by bonehead at 8:29 AM on November 18, 2010 [3 favorites]
My British friends often serve trifle, and there's NEVER been any jelly/jello. Just booze and custard and fruit ... maybe some fruit juice.
posted by cyndigo at 8:40 AM on November 18, 2010 [1 favorite]
posted by cyndigo at 8:40 AM on November 18, 2010 [1 favorite]
I've just come in from the kitchen where I'm making a plum trifle - not as posh as Nigella or Jamie's but famous throughout Wales my family!
I've listed British (not English...) ingredients and the US alternatives where I can remember what they're called.
Ingredients
========
Sponge (see below)
6-8 ripe plums (or alternative fruit depending on what you can find)
1 tablespoon of caster (confectioners) sugar
Good quality plum or raspberry jam (jelly)
Custard (see below)
1 tub double (whipping cream)
1 Cadbury's flake (or similar) plus a small tub of glacé cherries for decoration
Note: No booze - I hate alcohol spoiling a perfect trifle!
Method
=====
Part 1: Prepare the plums (or alternative fruit)
1. Slice the plums into quarters, remove stones and place in a saucepan.
2. Cover with water and sugar to taste (optional).
3. Heat gently until cooked.
4. Put aside to cool and for the syrup to thicken a little.
(I usually make twice as much as I need and freeze half.)
Part 2: Make a plain sponge
1. Beat 6oz caster sugar with 6oz margarine
2. Beat in 3 eggs, one at a time
3. Fold in 6oz of plain (all purpose) flour that has been sifted (dredged?).
4. Spoon mixture into 2 x 7" sponge tins
5. Bake at 190 for about 18 minutes or until a skewer comes out clean. If making sponge for trifle I like to give it a couple of extra minutes so that it's a bit firmer.
6. After 10 minutes transfer to a wire cooling tray.
7. Once cooler spread with a good brand raspberry or plum jam.
Part 2 Alternative:
Buy a ready made sponge, swiss roll (just jam, absolutely no cream filling) or a pack of trifle sponges (also known as boudoir biscuits). Naples biscuits or macaroons also work really well.
Part 3: Make the custard
Follow this recipe for perfect non-packet custard that will delight your guests.
Part 4: Assemble the trifle(s)
You can either make one large bowel or half a dozen individual trifles if you have some nice sundae glasses.
1. Break the sponge up into roughly 1 inch squares/rectangles and line the bottom of the bowl (or each glass)
2. Spoon over some of the plum and syrup.
3. Repeat until all used up.
4. Spoon the cooled custard on top
5. Whip the cream, add to top.
6. Gently crush (with your fingers) a Cadbury's flake over the top, add glacé cherries around the rim.
7. Chill for as long as you can stand to see it sitting there in the refridgerator...
8. Serve.
All the very best of luck!
posted by ceri richard at 8:52 AM on November 18, 2010 [1 favorite]
I've listed British (not English...) ingredients and the US alternatives where I can remember what they're called.
Ingredients
========
Sponge (see below)
6-8 ripe plums (or alternative fruit depending on what you can find)
1 tablespoon of caster (confectioners) sugar
Good quality plum or raspberry jam (jelly)
Custard (see below)
1 tub double (whipping cream)
1 Cadbury's flake (or similar) plus a small tub of glacé cherries for decoration
Note: No booze - I hate alcohol spoiling a perfect trifle!
Method
=====
Part 1: Prepare the plums (or alternative fruit)
1. Slice the plums into quarters, remove stones and place in a saucepan.
2. Cover with water and sugar to taste (optional).
3. Heat gently until cooked.
4. Put aside to cool and for the syrup to thicken a little.
(I usually make twice as much as I need and freeze half.)
Part 2: Make a plain sponge
1. Beat 6oz caster sugar with 6oz margarine
2. Beat in 3 eggs, one at a time
3. Fold in 6oz of plain (all purpose) flour that has been sifted (dredged?).
4. Spoon mixture into 2 x 7" sponge tins
5. Bake at 190 for about 18 minutes or until a skewer comes out clean. If making sponge for trifle I like to give it a couple of extra minutes so that it's a bit firmer.
6. After 10 minutes transfer to a wire cooling tray.
7. Once cooler spread with a good brand raspberry or plum jam.
Part 2 Alternative:
Buy a ready made sponge, swiss roll (just jam, absolutely no cream filling) or a pack of trifle sponges (also known as boudoir biscuits). Naples biscuits or macaroons also work really well.
Part 3: Make the custard
Follow this recipe for perfect non-packet custard that will delight your guests.
Part 4: Assemble the trifle(s)
You can either make one large bowel or half a dozen individual trifles if you have some nice sundae glasses.
1. Break the sponge up into roughly 1 inch squares/rectangles and line the bottom of the bowl (or each glass)
2. Spoon over some of the plum and syrup.
3. Repeat until all used up.
4. Spoon the cooled custard on top
5. Whip the cream, add to top.
6. Gently crush (with your fingers) a Cadbury's flake over the top, add glacé cherries around the rim.
7. Chill for as long as you can stand to see it sitting there in the refridgerator...
8. Serve.
All the very best of luck!
posted by ceri richard at 8:52 AM on November 18, 2010 [1 favorite]
I'm sure motsque is already trifling by now, but just a note for future cross-pond recipe collaborations:
Things not widely available in the US: tinned or packet custard, "trifle sponge" either fingers or whole (and good luck buying any kind of sponge cake other than angel food).
We do have jam (and jelly, too, which is like jam only clear and smooth, without any chunks of fruit) and boxed gelatin, universally known by the brand name Jello.
posted by libraryhead at 10:19 AM on November 18, 2010
Things not widely available in the US: tinned or packet custard, "trifle sponge" either fingers or whole (and good luck buying any kind of sponge cake other than angel food).
We do have jam (and jelly, too, which is like jam only clear and smooth, without any chunks of fruit) and boxed gelatin, universally known by the brand name Jello.
posted by libraryhead at 10:19 AM on November 18, 2010
Came in to say Delia's trifle as well. Nigella may look great but she does not deliver the Real Thing and the more I watch her shows the more irritated I am by how haphazard her recipes are.
Also, ceri richard, caster sugar is NOT confectioner's sugar. Confectioner's sugar is called "icing sugar" in the UK. There's no US equivalent to caster sugar easily available in the US, so just use regular sugar but stir more to make it dissolve better.
Also, I would not use pound cake for trifle, it's too dense and won't soak up enough fruit or booze.
posted by Cuppatea at 12:01 PM on November 18, 2010
Also, ceri richard, caster sugar is NOT confectioner's sugar. Confectioner's sugar is called "icing sugar" in the UK. There's no US equivalent to caster sugar easily available in the US, so just use regular sugar but stir more to make it dissolve better.
Also, I would not use pound cake for trifle, it's too dense and won't soak up enough fruit or booze.
posted by Cuppatea at 12:01 PM on November 18, 2010
"caster sugar" in Canada is superfine or berry sugar. Definitely not confectioner's/icing sugar.
posted by kch at 12:12 PM on November 18, 2010
posted by kch at 12:12 PM on November 18, 2010
You can make a decent approximation of superfine sugar by swizzing table sugar in a blender or food processor for a minute or so.
posted by bonehead at 12:34 PM on November 18, 2010
posted by bonehead at 12:34 PM on November 18, 2010
Black Forest Trifle! This is generally the way we make it in our family, but Nigella has a from-scratch version if you're feeling fancier.
posted by Iridic at 7:50 PM on November 18, 2010
posted by Iridic at 7:50 PM on November 18, 2010
The only definitive thing is that there should be jelly poured (when liquid) onto some kind of sponge cake
Speak for thyself.
In these parts of the world, trifle never has jelly, that's for lower-class poms.
A little juice from the fruit you're adding, plus booze if you wish, is all that's needed.
posted by HiroProtagonist at 8:31 PM on November 18, 2010 [1 favorite]
Speak for thyself.
In these parts of the world, trifle never has jelly, that's for lower-class poms.
A little juice from the fruit you're adding, plus booze if you wish, is all that's needed.
posted by HiroProtagonist at 8:31 PM on November 18, 2010 [1 favorite]
Nigel Slater's 'a really great trifle' is a really great trifle. I triple this recipe and make an enormous bowl around Christmas time - it's great in the summer heat, and I can get the ingredients and throw them together in five minutes flat.
A really great trifle
sponge cake - about 200g (I use jam roll)
sweet wine - vin santo or orange muscat (I use the latter)
double cream - 300 ml
custard - 250ml (I just use the stuff in a carton)
raspberries - a couple of good handfuls (I use frozen)
1. Crumble the sponge cake into rough lumps and put them into a large dish or six smaller ones. Pour over enough sweet wine to soak it thoroughly.
2. Pour the cream into a cold mixing bowl and whisk it slowly. The consistency is crucial if the trifle is to be perfect. You want it to be thick enough to stand in soft folds, thin enough to almost slide off a spoon unaided. I find this easier when both the cream and the mixing bowl are very cold.
3. Stir half of the whipped cream into the custard.
4. Whiz the berries in a blender or mash them to a puree with a fork. They should be almost at pouring consistency; if not, add a splash of mineral water.
5. Drizzle most of the puree over the sponge cake. Spoon the custard over the sponge too, letting it fall lazily over the cake to merge somewhat with the puddle of crushed raspberries. Spoon the remaining cream over the top, then scatter over some whole berries and finish with a drizzle of raspberry sauce.
It's best if left to sulk in the fridge overnight, I think.
posted by obiwanwasabi at 3:14 AM on November 19, 2010
A really great trifle
sponge cake - about 200g (I use jam roll)
sweet wine - vin santo or orange muscat (I use the latter)
double cream - 300 ml
custard - 250ml (I just use the stuff in a carton)
raspberries - a couple of good handfuls (I use frozen)
1. Crumble the sponge cake into rough lumps and put them into a large dish or six smaller ones. Pour over enough sweet wine to soak it thoroughly.
2. Pour the cream into a cold mixing bowl and whisk it slowly. The consistency is crucial if the trifle is to be perfect. You want it to be thick enough to stand in soft folds, thin enough to almost slide off a spoon unaided. I find this easier when both the cream and the mixing bowl are very cold.
3. Stir half of the whipped cream into the custard.
4. Whiz the berries in a blender or mash them to a puree with a fork. They should be almost at pouring consistency; if not, add a splash of mineral water.
5. Drizzle most of the puree over the sponge cake. Spoon the custard over the sponge too, letting it fall lazily over the cake to merge somewhat with the puddle of crushed raspberries. Spoon the remaining cream over the top, then scatter over some whole berries and finish with a drizzle of raspberry sauce.
It's best if left to sulk in the fridge overnight, I think.
posted by obiwanwasabi at 3:14 AM on November 19, 2010
Response by poster: Thank you all for these great recipes! True to the spirit of trifle, I wound up having to dump everything in the bowl at the last second and pour some brandy over it all. It was a big hit. I did have to use pound cake because I thought it was sponge cake; and I couldn't find anything called sponge cake anyway.
Now that I have a trifle bowl, I will be doing all of these or combinations in the future. Thanks mefis!
posted by motsque at 8:24 AM on November 20, 2010 [1 favorite]
Now that I have a trifle bowl, I will be doing all of these or combinations in the future. Thanks mefis!
posted by motsque at 8:24 AM on November 20, 2010 [1 favorite]
I have a British friend who loves trifle, this is her recipe. I made it for New Years and it was insanely delicious. I ordered the lady fingers and the Birds custard powder online through Amazon.
2 packages of ladyfingers - opened the day before and allowed to get a little stale
raspberry jam (she said 'Robertsons,' but I used the best I could find)
1 package of frozen raspberries, thawed and sweetened
2 cans mandarin oranges, drained (reserve juice if desired)
1 package Birds custard powder, prepared according to directions with whole milk
1 pint heavy whipping cream
Good quality sweet sherry, not cooking sherry, at least 1/2 cup
sliced, toasted almonds (garnish)
Spread ladyfingers with jam and arrange around the sides and bottom of trifle bowl.
Arrange fruit on top of lady fingers. Moisten with sherry. You can use some of the juice from the oranges in place of some of the sherry, if desired. Pour prepared custard over the cake and fruit, allow to cool well.
Whip the cream with 1 tablespoon of sugar until stiff. Spread over the top of the cooled custard. Decorate with almonds. Chill several hours before serving.
posted by tomboko at 7:28 PM on November 21, 2010
2 packages of ladyfingers - opened the day before and allowed to get a little stale
raspberry jam (she said 'Robertsons,' but I used the best I could find)
1 package of frozen raspberries, thawed and sweetened
2 cans mandarin oranges, drained (reserve juice if desired)
1 package Birds custard powder, prepared according to directions with whole milk
1 pint heavy whipping cream
Good quality sweet sherry, not cooking sherry, at least 1/2 cup
sliced, toasted almonds (garnish)
Spread ladyfingers with jam and arrange around the sides and bottom of trifle bowl.
Arrange fruit on top of lady fingers. Moisten with sherry. You can use some of the juice from the oranges in place of some of the sherry, if desired. Pour prepared custard over the cake and fruit, allow to cool well.
Whip the cream with 1 tablespoon of sugar until stiff. Spread over the top of the cooled custard. Decorate with almonds. Chill several hours before serving.
posted by tomboko at 7:28 PM on November 21, 2010
Pound cake is fine, motsque - just get one on the dry side, or leave one out overnight. I prefer a denser, slightly moister cake to a light, airy (and boring) sponge anyway.
posted by obiwanwasabi at 11:13 PM on November 21, 2010
posted by obiwanwasabi at 11:13 PM on November 21, 2010
This thread is closed to new comments.
posted by libraryhead at 7:14 AM on November 18, 2010 [1 favorite]