The right way to layer a trifle?!

[Atrifleconfused]

I’m trying to pretend I’m not stupidly hungover and model mother and wife and making a trifle for after Sunday dinner...

I have the sponge in the oven, sherry in the cupboard and jelly setting in the fridge but I can’t seem to decide, between all the varying recipes online the right way to layer a trife..

Should I add sherry if there is jelly in it and if so I add this to the sponge or the cream

I have frozen berries should they be added to the jelly or a layer in its own right or leave them out altogether.

Should I add raspberry jam and if so where?!

And Cadbury’s flake all over the top (like my mum used to make) or toasted flakes alongside...

Mumsnet help...my head hurts!!

You're doing well!

(You could have used all the mushy fruit, trifle is all about mush! Some people leave their trifle till the second day in order to be sure it's mushy and the flavours blended!)

Have you got a plan for the lamb?
How much sherry is left?

< pours a small sherry >

The jelly will take ages, put it in the freezer to hurry it along!

Don't add the custard yet.

@AdaColeman

Thankfully DH is on the lamb or I could have really been in the bad books!!! 🤣

Swiss roll slices in bottom of dish, generously soaked in sherry, layer of custard, layer of whipped cream, grated chocolate on the top.

No fruit. No jelly.

Good news re DH and the lamb. It always helps to have a Sous Chef available.

Jelly hint - put the cubes in a pyrex measuring jug with two tablespoons of cold water. Microwave on high for 30 secs and stir. Give it a few seconds longer in the microwave till it's properly liquid. Make it up to the full quantity of liquid with cold water and stir.

This makes it a lot colder at the start, so it sets sooner. The water can be from the tap or the fridge, fridge cold sets it even quicker.

I’m a bit of a trifle purist. Can’t bear booze or fruit in them. Good jelly, soft sponge, loads of custard, just a little cream and good dark chocolate spirinkles does it for me.

clearly not a pruist at all.
The is NO JELLY in traditional trifle!

Also OP, the point of trifle was to use up stale sponge, which is why trifle fingers/sponges are very dry. They then soak up the juice!

sponge soaked in liquid - alcohol, or fruit juice
then fruit layered on top, tinned peaches is pretty traditional
then custard over that.
whipped cream as top layer deocrated with cherries and angelica and flaked almonds

Eurgh no jelly, not in a trifle, its an abomination!!

1. Test sherry
2. Assemble sponge (dry/cold) in bottom of bowl.
3. Double check sherry tastes ok
4. Apply liberal slosh of sherry over sponge
5. Apply another slosh of sherry
6. Cover in raspberries.
7. Cover in custard.
8. Cover in whipped cream
9. Top with rataffia biscuits.

10. Assess sherry bottle, if less than 1/2 pint left : finish sherry.

You'll have delicious trifle, the only downside is possibly not remembering how you made it!

Sponge
Sherry
Fruit
Custard
Cream

I've never had a trifle with no fruit. I thought that was an essential ingredient. Several posters mention no fruit.
I totally agree with no jelly!

We need a pic of the finished product!

I like plenty of jam on the sponge but otherwise fruit is a no no in a proper trifle.

Sponge
Soak with sherry
Raspberries
Jelly
Custard
Cream
Almonds and crushed chocolate flake

Trifle sponges, splashed with sherry
Tin of fruit cocktail
Jelly, not set
Custard
Whipped cream
Hundreds and thousands.

Raspberries
Sponge: moistened with a little raspberry juice
The rest of the raspberry juice thickened with arrowroot and cooled
Custard
Cream.

No sherry, no jelly.

Or, sherry trifle:
Sponge
Sherry
Custard (proper creme Anglais made with eggs, vanilla etc, not Bird’s)
Maybe cream.

Update...

jelly, fruit & sponge has set and a thick layer of vanilla custard been applied...

Currently a bottle of Malbec in and keep opening the fridge to admire my work or art!!

I made an amazing margarita trifle recently.

Lemon sponge spread with lime curd then soaked in margarita tequila, triple sec and lime juice) then lime jelly (sorry but I love jelly in a trifle) then custard then whipped cream that I added a little lime juice and icing sugar to. It went down very well!

Oh I also added some margarita to the lime jelly when making it up. Because you know, booze 😂

No jelly.

No horrible dry ladyfingers. Use nice sponge instead.

Ladies' fingers are supposed to be soaked in something like fruit juice, coffee, booze before using - they shouldn't be horrible and dry in a pudding.

Well done Atrifle!

It's easy when you know how!

Hope your family enjoy every spoonful of trifle deliciousness, and are seriously impressed with your trifle making skills.

Next time, you could make a Black Forest trifle!

Well recovered

And hopefully it made that fabulous 'shlompfft' noise as you served it

How was it, OP?
Any hangover?

I've never managed to spread cream on top of posh premade custard. Did you?