My trifle sponges are floating!

[ChristmasSeacow]

I soaked sponges in sherry, put in the dish, scattered fruit over and then made the jelly up and poured it on carefully.

Why are my sponges floating? Or rather, how do other people's sponges NOT float? This doesn't happen to MIL (as DH has noted).

Jelly? Surely not

Sounds like too much fluid. Can you add more sponge?

I pour sherry and fruit juice over my sponges but only enough for the sponges to absorb.

When your jelly sets it'll be fine

I don't use jelly. Sorry, much use to you.

I am trying to recreate MIL's childhood trifle for DH. MIL is a definite 70s cook

Oh well, in that case jelly is essential. Hope you've got hundreds and thousands too!

The sponges were only just dished when I put the jelly in. Maybe they needed to be soaked even more to make them more sense - they are obviously less dense than jelly. Could that have been the problem?

Very amused at the jelly horror

*Sponges only just soaked

I have something better than hundreds and thousands even - Angelica! Nothing like a bit of neon green on your trifle. MIL still uses it

If memory serves I think it because of the soaking in sherry. I made one years ago (another recreated 70's childhood dish) and I just put enough jelly in to cover the sponges. Then when that had set I poured the rest of the jelly over it. So 2 layers but stops the float issue.

We used Dream Topping on our 70's trifle. My own take on a trifle is a salted caramel and brownie one A La Gemma Stafford.

My sponges always float until the jelly starts to set I wouldn't worry!

I've not put jelly in my trifle. I have a feeling my FiL is going to find it lacking!

When I told my Bil that I don't put jelly in my trifle I thought he was going to faint with shock!

Anyway everyone knows the most important ingredient is buckets of sherry!

Ah, well, I have not been as heavy handed with the sherry as I normally would be because I am pregnant. Still seem to have used 1/3 bottle though

I think the two stage jellying is genius Sloth . I am sure that's the answer! Too late for this year but at least MIL won't see it

Those of you not using jelly, are you doing a layer of jam and real fruit then? I did that once for a French friend who was living temporarily in the U.K. I was introducing him gradually to all the delights of English cuisine (e.g. Scotch eggs, pies, fish n chips, Christmas puddings etc). Anyway, I made a posh trifle with real home-made custard and everything. And he looks at it in puzzlement and said (in heavy French accent) ' layers? Cold layers? Is it English?'. He was polite but definitely unimpressed. And there wasn't even any jelly, tinned fruit or hundreds and thousands!

Mine floated too. I just shoved more fruit on top. It will all set together in a marvellous gelatinous mess!

I used Madeira cake this year and no floating I like the double set method though - great idea!

ChristmasSeaCow I don't use jelly but I did spread raspberry jam on my sponges and sandwiched them together, then added fruit (a layer beneath the sponges and a layer on top), then sherry and pear juice ( for pear and raspberry trifle). It's a variation on Mary Berry's traditional trifle. Fingers crossed

Mine always float. Even after i bought a special trifle bowl after the first disaster. There must be a knack i've gentically missed out on! Still tastes fantastic though. i wouldn't worry, cover with cream, nick a quality street to grate chocolate on top. No-one notices.

Sounds exactly like the trifle my DH will be bringing with her for pudding tomorrow. I love it so much. I have no idea if her sponges float but it tastes bloody delicious.

It does taste delicious! I never had trifle as a child, no idea why when all the component parts are so lush. I will take my
Mother to task when I see her.

They had sunk a bit as the jelly set though still a bit floaty.

Don't put sherry in mine. I've done two this year. A gluten free one and normal one.
Yes you must have jelly . It's a chocolate and orange trifle...so choccie cake, mandarin oranges, orange jelly made with juice as well as water . Whipped double cream and sprinkled with Cadburys flake and decorated with mandarin slices.

I've made strawberry blancmange and lime jelly at the last minute. It's only for myself though.

Same here. I always take 3 days to make a trifle, like I'm making 1 for dessert today. I did the jelly on Friday and let it set in the fridge overnight. I did the custard yesterday and let it set overnight, then I'll do the topping soon and let that set. Then decorate just before serving.

Bit late for this year but I use raspberry Swiss roll for my 70s trifle. Doesn't float! DD(2) helped me this year and enjoyed squishing it down into the base of the bowl.

I'm also going for mandarin segments and Cadbury's flake topping :)

Ha ha, I feel the trifle love! I went for a topping of glace cherries (the proper red ones with loads of added colouring) alternated with Angelica, and then toasted almonds over the top. I feel the almonds may confuse my audience, being less naff than the rest of it, but I do like a bit of nutty crunch.

Some of these trifles sound lovely. Swiss roll - great idea!!

Merry Christmas all