Shortbread instead of sponge for trifle?

[Teeh]

I think this should work? Has anyone tried this before? Looking for easy alternative to making sponge

This would be a terrible thing to do to shortbread and trifle. You would be sad.
Buy the Swiss roll!

I've had a lemon posset with a shortbread biscuit on the side which was nice as it didn't go soggy. I don't think in a trifle would work, but I was thinking if it had jelly on top, which you say you don't have in yours (is it even a trifle if it doesn't have jelly?!) so maybe with just fruit, cream and custard it might work

I made my own lady's finger biscuits recently, as my dd is gluten intolerant and they are surprisingly nice. I used them in a tiramisu, which incidentally I make dairy free as she is allergic to that, and also cocoa free as my other dd is allergic to cocoa! It always goes down well. Anyway, they are pretty easy to make so I would do that.

So, thought I'd answer my own question. According to wiki, what constitutes a trifle is...so fruit or jelly, but not both!

Trifle is a layered dessert of Englishorigin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish

Phwoar. I feel like I need a cigarette now...

Whats wrong with soggy by the way. Am I the only person who likes it when things go soggy?

On bake off for example, I actually like a soggy bottom

Some things are nice soggy. Shortbread isn't one of them.

Really? Dunked in tea until its soggy. Buttery soggy niceness.

Different kind of soggy.

Shortbread should have that 'short' crunch. Really the only things that are improved by dunking are ginger nuts and biscotti which really need it.

I would never dunk a biscotti, Now that is shocking to read

Ginger nuts I find are a bit of a let down, not keen

That's what biscotti are for...I dip them in coffee and in Vin Santo. Yum.

Sigh. All this talk of biscuits.

I know its what they are designed for but I just cant take to this.

I bought some peanut cookies in Asda the other day, they are awful. Im going to have another one to see how awful they are but they are such a let down.

I'll finish them off in due course, naturally.

No it will just got soggy and sloppy. It's the wrong consistency

Shortbread crumbled up and soaked in Amaretto is very nice with ice cream served on top! I serve straightaway though. 😁 Don't know what it would be like texture wise with the jelly and custard/cream. If in doubt you could make mini trifles in ramekins and try it in one of the minis...

I'm all for experimentation but I don't think you're onto a winner with shortbread unless you crumble it up into very small pieces. The texture is likely to become very dense.

I suggest:

• taking it in the direction of a summer pudding and layering the bottom with plain white bread. That should give you something closer to the right density.
• Or why not leave it out completely ala basque cheesacake?
• Or use shredded pancakes ala Kaiserschmarren?

Make your own quick sponge in a Pyrex jug using a mug cake recipe like this one:

www.bbcgoodfood.com/recipes/microwave-mug-cake

Step away from the shortbread.

If you want it to be UPF make your own sponge. It’s not difficult.
2 eggs (weigh them, prob about 60g), equal parts flour, sugar and butter, put in a processor/ blender, blitz, put in a lined baking tray, cook at around 180 fan for around 20 minutes, remove from oven, job done.

I use shop bought scones in mine (dh allergic to eggs)