TRIFLE. A thread about trifle.

[Nuie]

Last year I went traditional. Year before I did chocolate. This year who knows, I’m open to suggestions.

I can take or leave a jelly layer, not overly evangelical about it either way.

Not fond of a dragee though. Nasty crunchy mouth-feel.

OP, actually the best thread title ever. Take a bow

Traditional eighties style all the way for me. Tinned fruit and swiss roll, jelly, custard, whipping cream, few flaked almond, possibly some grated dairy milk to garnish. My Christmas day pudding of choice.

timtam23 So happy to hear of another hot trifle fan!

My mum used to make a delicious hot peach trifle. I fancy trying to make a version of it at Christmas, possibly with slices of gingerbread and some spiced rum.

Also hoping to make some baked Alaska for full 70s/80s childhood joy!

@GameSetMatch I use 45g of birds custard powder to one pint of milk. It sets slightly thicker but not too thick.

The recommended 30g is thin pouring custard and 60g is solid.

I tested them all in three trifles many years ago as it was a bit hit and miss up until then.

HetHetHet hot peach trifle sounds lovely! I'm thinking of trying to make the hot apricot trifle over Christmas, I remember it being not too complicated apart from having to watch the meringue in case it burnt

@boatyardblues

leftover cake

I often read things on MN that bring me up short, but I just can’t get my head around this one. Alien concept.

The huge Costco birthday cakes usually have enough leftover sponge (scrape off the icing) to make a store cupboard trifle.

@Copperblack

Jaffa cake trifle here. It’s evolved over the years

Orange segments, chopped up brownies and sponge fingers all mixed up in the bottom. Cover in orange jelly ( we have halal eaters now so just douse in orange juice) A thick layer of homemade custard with a whole chocolate orange melted into it and then double cream with orange zest. Topped with grated chocolate orange and popping candy. If we are being posh I do it in individual glasses but I much prefer a big bowl so I can sneak spoonfuls from the fridge.

a whole chocolate orange melted into the custard

Goodness @Copperblack that would have been quite the leap of faith taken there to drop a chocolate orange into a saucepan of custard.

In our house the Christmas trifle was always a combination of flavours but there were a number of essential ingredients - always Sherry, always either sponge fingers (boudoir biscuits) or Swiss roll and always made with Angel Delight (and, when we were little, Birds Dream Topping not cream!!) and always fruit and jelly. When I had a ‘real’ trifle from a shop with custard on it I was horrified as I never knew that was what it should have had on it!!

The flavour combinations would be things like chocolate AD and Swiss roll with tinned mandarins and orange jelly; strawberry jelly and tinned strawberries plus traditional Swiss roll and Strawberry AD; lime jelly with pineapple chunks and sponge fingers with vanilla AD;

Whatever flavour we had mum would try to put as much Sherry in as possible mostly by soaking the sponge in Sherry before adding the tinned fruit then replacing some of the cold water in the jelly mix with more Sherry - one memorable year she was a bit too generous with the Sherry and the jelly wouldn’t set 🤣🤣

@Rememberallball the sherry/cake interface is a thing of great beauty.

I’ve never used Swiss roll in a trifle before, only trifle sponges, Madeira cake or chocolate brownies.

I made a traditional trifle (no Sherry though) for a kids birthday party when we lived in Texas. They had never seen one before and were completely .

At a houseshare we used to make "co-op trifle" which basically involved buying one of everything on the premade jelly/custard shelf at the local corner shop and eating it out of a giant bowl with a generous amount of alcohol poured in.
Once we left the bowl out overnight and my cat licked it clean, and was then sick everywhere in the house. :-/ (she had already fully recovered by the time we got up the next day)

@elfycat @planningaheadtoday thank you!

I just ate a dark chocolate, marzipan and raspberry brownie and now I’m thinking up ways in which to eat it again via the medium of trifle.

My Mum’s pear and chocolate trifle is amazingly simple for the impact it has - shop-bought chocolate Swiss roll, tinned pears, shop custard heated with a bar of dark chocolate melted in, softly whipped cream, dark chocolate shavings. The chocolate makes the custard set more firmly so not too runny.

I always make proper egg custard for the traditional Boxing Day trifle though.

Loving the sound of Black Forest trifle though. Does it need chocolate custard?

This thread has made me add black cherries in kirsch to my shopping order so I can do a black forest trifle

Swiss roll sliced and soaked in Cointreau or another orange liqueur
Layer of tinned mandarin oranges with orange jelly ( can add more Cointreau!)
Layer of custard
Layer of whipped cream,
Flaked almonds to decorate

Swiss roll, little bit of sherry - not too much, raspberries (can be tinned), custard, whipped cream, topped with mini amaretto biscuits and raspberries

Black Forest trifle..no bloody jelly!

I love a thread about trifle OP, intellectually it's where I am right now.

I'll be making a trifle which is trifle sponges with about a pint of sherry, frozen raspberries with a little sugar, custard, whipped cream and .... dum de da dum dum.... bashed up amaretti biscuits added just before serving. I might share some, but then again...

The only trifle which I've ever liked has been this strawberry trifle from Lorraine Pascale. I made it with passion fruit stirred through the cream and it was delicious.

My Black Forest-ish trifle just has a vanilla custard. I don't put cream on mine, so that serves as the cream part of the BFG. 'Tis lovely.

I have been inspired by you lovely people and I have made a chocolate and raspberry trifle for today.
The layers are
Chocolate Swiss roll
Raspberry jelly
Custard
Raspberries in jelly
Cream cheese and cream
Chocolate sauce.
To be topped with raspberries and hot raspberry coulis

Trifle is the best!

Well, this thread has expanded my trifle horizons. As far as I knew, jelly was integral to a trifle, a trifle could not be without jelly - but on the first page there's a whole queue of people shouting NO JELLY one after the other. I'm baffled. Trifle with no jelly. It sounds like an apple pie with no apples - a strange, formless thing, lacking its most definitive, pleasurable element.

As for hot trifle. Wow. Brave new worlds are opening up to me here.

Peak trifle for me (and incidentally, what I just polished of a bowl of): Layer 1: thawed frozen berries in raspberry jelly, layer 2: swiss roll slices in custard, layer 3: whipped cream with raspberry sauce.

I made a Birds trifle today - for the first time in 8000 years (it was out Sunday treat pudding), me and my sisters used to argue over who did what. I bought one on a whim in Tesco and made it with DD. I thought it would be disappointing and ruin a lovely memory from my childhood but - it was bloody lovely and a really nice way to spend time with DD. I even made it in my grandma's trifle bowl.

I don't like raspberries (and didn't use to like cream) so used to do:

sponge soaked in Sherry
tinned apricots
orange jelly
custard
Dream Topping
Hundreds and Thousands