AIBU to ask about trifle?

[DilemmaDelilah]

I have made a trifle for tomorrow. This is not a discussion about whether that is unreasonable, whether trifle is delicious or disgusting, or what should go into a trifle - it is about the use of sprinkles on top.

I have never put sprinkles on top of a trifle before but would like to do it for tomorrow's trifle. I do not put whipped cream all over the top - I don't like cream so I'm just piping some blobs around the edge. The trifle is all prepared and in the fridge. If I put the sprinkles on now will they bleed colour into the custard? Do I need to wait until the last minute before putting them on? Your advice would be welcomed!

🍻 Cheers.

Did they used to do an orange flavour one (back in the late 70s/early 80s) with chocolate sprinkles?
Or was that my mum?

Look at the artificial trifle loveliness!

I made one of those buggers a while ago, FeltCarrot - just for the hell of it you understand, because I hadn't had one for decades

It was hellish

Toasted flaked almonds, sprinkles go on top of kids iced fairy cakes.

Does anyone put half glacé cherries and angelica on top of their trifle. With a light dressing of freshly roasted almonds.

That's my favourite finishing touch, I don't like all the synthetics and artificial colours that come in plastic tubes and spray cans, they ruin a good trifle.

I am very glad I'm not the only one who doesn't like chocolate or silver balls on my trifle. I am a little sad that sprinkles are looked down upon... They are just a little bit of fun! Although the children won't actually be eating the trifle as the sponges were VERY well soaked with sherry 😁. They won't dip out... We (the youngest grandson and I) made an excellent lemon cheesecake this morning. I will probably discuss the sprinkles with eldest child (mine) tomorrow since they wouldn't be going on until tomorrow anyway. If she allows me in the kitchen that is! I do have glace cherries I could use... Or I could just let it be naked.

On another note.... Does anyone else agree with me that chocolate trifles are an abomination and ought to be banned?

@DilemmaDelilah to me having sherry in a trifle totally ruins it. I have been disappointed many times with a beautiful looking triffle but then it tastes revolting because of sherry 😕

Yabu to call them sprinkles when they are obviously hundreds and thousands!

Yep. Grated chocolate and toasted flaked almonds. But sprinkles for children - out on at last minute.

@TheEndisNigel I apologise... I get mixed up as to the correct names for sprinkles/hundreds and thousands. I haven't checked the container but if you tell me they are hundreds and thousands I believe you! (I did think it was the other way around).

@Needmorelego I looooove sherry! A trifle is my excuse for eating it 😁 (rather than just drinking it). Each to their own though.....

The only reason for hundreds and thousands on a trifle is to identify the sherry-free trifle for the children. The adults get the sherry and the flaked almonds. Love a trifle. But MIL is here and has made 101 puddings (but no trifle because she's foreign).

Flaked almonds, Angelica and glacé cherries is the only way to top a trifle!

Old school.

I always wanted to put jelly babies on like in The Naughty Little Sister story. Why have I never done that....

We did the Nigella Lawson trifle recipe one year topped with rose petals and pistachios. That looked super pretty but sprinkles are back by popular demand.

Is it sacrilege to suggest a little bit of grated good quality white chocolate on the top of the trifle ? Always goes down well in my household.

I would ditch the cream, custard is the best bit. Chocolate trifle isn't really trifle, just splodge. You need the sharpness of the fruit to balance the jelly. Chocolate orange with mandarin segments is acceptable.

We still talk about the year MIL experimented with pineapple in the trifle. It stopped the jelly from setting and was a runny disaster. Now we have two, just in case. Hundreds and Thousands are our chosen topping, and no sherry. Perfect.

Ive gone rogue and done a trifle cheesecake - I also don’t like cream so will do dollops around the edge and have bought sprinkles for a retro vibe.

But I am partial to grated chocolate on a trifle.

It depends. I have made what I call a posh trifle with poached pears and homemade custard. It will have sherry in it. My trifling instinct tells me that sprinkles do not belong on this kind of trifle. But if I made a common or garden trifle, the way my grandpa used to make it, with jelly and Angel Delight instead of custard, and squirty cream on top of the whipped cream, then it would have sprinkles galore. And possibly little silver balls. And glacé cherries.

Heresy! Cream should fully cover the surface of the trifle, even if it's only a think layer. You don't have to eat the cream but it should be there. And candied rose and violet petals are the best decoration.

A beaten up Flake adorns our Trifles. I blame my M-i-L entirely.

I don't think chocolate goes with strawberry jelly. Chocolate sprinkles on a chocolate mouse type trifle is ok. I assume you've made a fruit one?

You don't like cream,you don't like silver balls, the sprinkles are for the children, but they won't be eating any. What exactly is in the trifle,is anyone else eating it?

@schnauzerbeard and @Nannyfannybanny my trifle, as passed down from my mother, is trifle sponges liberally sprinkled with Bristol cream sherry. Tinned strawberries on top, with some of the juice on the trifle sponges as well. Then strawberry jelly which includes the rest of the strawberry juice. Then custard, not ready made. On top there will be piped whipped cteam around the edge and possibly sprinkles/hundreds and thousands to make it look festive. It will be eaten by at least 3 out of 6 people and maybe more (we have other puddings as well)
I am very aware that some people will not approve of this type of trifle but it is what I like. If you prefer another type of trifle good for you... Enjoy!

@DilemmaDelilah · Today 10:50
@schnauzerbeard and @Nannyfannybanny my trifle, as passed down from my mother, is trifle sponges liberally sprinkled with Bristol cream sherry. Tinned strawberries on top, with some of the juice on the trifle sponges as well. Then strawberry jelly which includes the rest of the strawberry juice. Then custard, not ready made. On top there will be piped whipped cteam around the edge and possibly sprinkles/hundreds and thousands to make it look festive. It will be eaten by at least 3 out of 6 people and maybe more (we have other puddings as well)
I am very aware that some people will not approve of this type of trifle but it is what I like. If you prefer another type of trifle good for you... Enjoy!

Now that is what I call a trifle !