... to think that trifle isn't trifle if there's no jelly in it?

[evalyn]

OP wants trifle made without jelly. I think trifle has to have jelly or it's not trifle. Which of us is BU?

Summerisle what's stopping you making a trifle and scarfing it down yourself? I do would.

Trifle should never have jelly in it. Ever.

right...I am from the North East and trifle has jelly in!!!

Boudoir biscuits soaked in sherry
then tinned fruit cocktail with a bit more sherry sloshed in
raspberry jelly over this , maybe a bit more sherry
tinned custard
whipped cream
flaked almonds and some hundreds and thousands

bloody lovely; I could eat it for breakfast

I am so achingly and enirely middle class, going back generations, that I bore myself.

I am from Hampshire. A place where people drive 4x4s that actually get muddy sometimes.

Trifle has jelly.

Nouveau trifle otoh does not.

I'm having trifle this year. Yes to mixing cream with custard. I'm thinking of making one with Eton mess for my fil cos trifle and Eton mess are his fave and he has a VERY sweet tooth. I've got little silver ball bearing sweets to go on top and everything.

I'm frightfully common.

Boozy trifle for adults has a sort of mushed fruit / compote. Family trifle without booze has RED jelly, preferably raspberry.

Trifle always has jelly re my Nanas recipe. And enough sherry so you can drown in it. And bananas on top of the cream.

marceline half the fun when we were kids was having the boozy trifle!

Then again I had wine from age 5 courtesy of French grandfather.

Well, we've just had a Waitrose trifle.

No jelly.

( and sadly no booze either)

Jam swiss roll
raspberry jelly
custard mixed with double cream
cream (this layer substituted for Eton mess for fil)
silver balls and chocolate shavings

Summerisle what's stopping you making a trifle and scarfing it down yourself? I do would.

Sheer laziness, I suspect!

I've just been doing a bit of research on this subject ,and discovered that Jamie Oliver puts jelly in his trifle.In fact, he uses 2 different flavours of jelly! So there! If it's good enough for St Jamie then it's good enough for me.
Here is the recipe, and all I can say is that's one hell of a trifle www.jamieoliver.com/recipes/fruit-recipes/mrs-oliver-s-massive-retro-trifle/

Trifle does not have jelly in it. Ever.

summerisle it's so easy to do.... Trifle sponges (soak in sherry), Fruit, jelly (make with water), custard (you can use ready made), cream (I use squirty) then decorate top. Jelly takes time to set but easy. And add sherry if needed. I made it first aged 8 or so my nana wrote out her acclaimed (family and friends!) recipe for me.

I'm getting tempted! I do make a very good trifle as it happens but it has always seemed just a tad luxurious - and a little time-consuming - for one!

I have a recipe for "poor man's trifle" from a charity cookbook which involves pouring tinned raspberries in trifle sponges, covering with sliced banana and topping with whipped cream. It's lovely but I'm guessing it wouldn't go down well on here!

Very northern (Scottish) and it's jelly all the way in my book but preferably only raspberries as the fruit. I also split the sponges and put raspberry jam in the middle.

Absolutely NO JELLY - that's a kid's play food, not a trifle

Here's my tip for the fruit/sponge base: Spread frozen raspberries in a shallow dish and sprinkle them with sugar and booze of choice. As the fruit defrosts it creates a wonderful syrup which moistens the sponge when the fruit is layered over it

And here's the secret: high quality conserve to match!! A few little dabs among the fruit and sponge make for a real lushness

Now I'll no doubt be told what a philistine I am ... !!

Great minds think alike, allboxed up - I cross posted with you

"Trifle without jelly is just mush."

Wings, you are doing it wrong!

I like my cake to be a little dry on the outside before I make it so it soaks up the Madeira and raspberry juices without being mushy.

I'm making a trifle at the moment. Sponge is soaking in sherry, as is the fruit - and my jelly is cooling in readiness for pouring over the sponge. I've even got silver balls and sprinkles for the top, just the way a proper trifle should be - none of this dour nonsense some of you favour.

Working class trifle was a treat. Usual pudding was tinned fruit (peaches or mandarin segments usually) and evap. Or Instant Whip, which was Angel Delight's poorer relative.

Our trifle has jelly (two kinds), trifle sponges and tinned peaches and tinned pears. No drink, no custard, no cream and no sprinkles .

Wiggle that's defo jelly not trifle

Trifle where I live, toppings on trifle are the work of the devil

I made a trifle for the first time last year, definitely not a kids trifle though as I added champagne to it.

I used this recipe
www.homesandproperty.co.uk/home-garden/food/winter-berry-trifle

It was out.of.this.world!

Most of dhs family couldn't get over it not having jelly in it though