How do you make a trifle?

[Muchtoomuchtodo]

I have unexpectedly become the proud owner of a rather large trifle bowl.

I have never made a trifle! How do you do it?

My FIL always has trifle for pudding if it’s on the menu. These days they tend to be non traditional flavours but he prefers a traditional trifle. It’s his birthday in a couple of weeks so I’d like to make one for his birthday lunch (which we’re hosting). Any top tips to make it a success?

Delia's orange and whisky trifle is the best! No jelly.

You forget trad and go easy peasy chocolate.

4 large chocolate chip muffins crumbled in the base.
Gently heat through a large carton of ready made custard with 150g of dark chocolate. Pour over muffins and leave to cool.
Whip 300ml whipping cream. Spread over the chocolate custard.
Scatter very many maltesers over (or other yummy chocolate to suit).

Orange and brandy, not whisky!

Sliced Swiss roll drizzled soaked in sherry, then custard, then whipped cream. Topped with crumbled flake 🥰🥰

Both sides of my family were big trifle makers/eaters and weirdly despite being a cook from scratch, no ultra-processed foods, mostly low carb type, for me trifle is the glorious exception.

Sponge- normally a bought jam Swiss roll but occasionally I'll just make a basic sponge and cut into pieces. Lots of sherry.

Tinned strawberries and strawberry jelly. Leave to set then add custard. Must the kind which sets so not from a tin or the "fresh" chilled sort.

Whipped cream. Nothing on top except maybe grated chocolate or I might even pipe the whipped cream.

I honestly don't think it had occurred to me Delia/Nigella/Mary might have a standard trifle recipe, may investigate! I do sometimes make a black forest version using brownie, tinned cherries (no jelly) and chocolate angel delight in place of custard. Lush.

Yes @itsdinah that is exactly right! My mum would always use a tin of mandarin oranges, draining the liquid and using that in the jelly, and making the jelly "loose" so you don't encounter a firm rubbery layer. Also the fruit juice adds a slightly sharp note which helps to cut through the richness.

Ah I miss my mum's trifles.

Leftover pieces of Espresso bourbon cake soaked in whisky, dark cherries or blackberries, chocolate custard, whipped cream, grated chocolate.

I don't put any alcohol in as none of us like the taste and then toddler DD can have some too.

I go for a made up job with a homemade sponge cake cut into chunks layered with strawberry jam, some halved strawberries around the edge of the bowl for a bit of colour and then homemade custard and whipped cream. Grated chocolate on the top. Not maybe traditional but DH looks forward to it as one of the highlights of Christmas 🎄