Trifle

[bananaskin123]

I'm chief trifle maker for Christmas Day. Usually no problem but I can't find tins of raspberries anywhere so bought two bags of frozen. I'm just wondering when I defrost them should I add sugar or will they be sweet enough as the bottom layer will be trifle sponges sandwiched with raspberry jam. Top layer custard followed by cream. TIA

Don't forget the "beef sautéed with peas and onions"...

Defrost them. I’m using frozen (defrosted) raspberries on my layer above the sponge, then fresh raspberries and blueberries on the top of the cream.

Don’t add sugar, trifle is sweet enough.

i soak my sponge in Sherry.

Yes, I would soak in sherry too but there are children involved so think its going to be orange juice.

It works very well. I add a couple of teaspoons of sugar, no more.
Remember to add less water to the jelly, with frozen fruit.

Defrost before if you can to make sure any water can be poured off.then yes but a sprinkling over not only for sweetness but it helps enhance their natural ones.sublte but makes all the difference.

I'm planning on using frozen fruit for Christmas trifle too - mainly because we have a huge bag that needs using uo and those I'm making it for won't know the difference so why spend the money on out of season fresh fruit

I was planning on sprinkling the fruit with a little sugar thinking I'd get a little juice that way to mix with limoncello to sprinkle over the sponges. I'll see whether it looks/tastes juicy or just water.

Also, not planning on using jelly, just sponges with lemon curd in the middle, mixed red fruit, custard, cream. I find the sweetness of the jelly clashes with the sharpness of those fruits. Do you think people will miss the jelly?

@RockingMyFiftiesNot

I never put jelly in a trifle, no one has ever missed it!
My trifles are
Sherry soaked sponge (covered in jam)
layer of fresh or defrosted berries
layer of custard
layer of double cream
topped with fresh berries and flaked almonds.

I regularly make raspberry trifle with frozen berries, I add literally 1 teaspoon of sugar to bring out the flavour, no more.
@RockingMyFiftiesNot I never use jelly either, can't stand the weird stiff texture and I avoid gelatine.

Thank you @RoobarbandCustud and @MissyB1

I think 'proper' trifle isn't supposed to have jelly in it anyway but people have become so used to it being there I'm never sure whether to include it or not. I'm not fussed either way!

I used to make a 'classic sherry trifle' then I found this recipe which makes 6 servings.

12 amaretti bicuits
100ml sweet sherry
3 peaches or nectarines sliced into wedges
250g raspberries
500ml cold custard (low fat/low sugar if you like)
100ml double cream
200ml Greek yoghurt (low fat/fat free if you like)
1 tbsp icing sugar (I use two teaspoons of runny honey instead)
25g flaked almonds (toasted and gone cold)

Put the biscuits in a dish, pour the sherry over them.
Arrange peach slices and raspberries over them
Pour the custard on
Whisk the double cream until stiff, fold in the yoghurt and icing sugar (or runny honey if using)
Sprinkle on the toasted almonds
serve

Personally I think it's delicious.

Thanks to the Hairy Bikers/Hairy Dieters for the above recipe

@ToffeeNotCoffee
that sounds delicious, might swap to your recipe this time!