Yield: 8 Servings
|8 \N||Sponge cakes (audio cassette box size)|
|\N \N||Jam (a red one)|
|10 ounces||(fl) sherry (use orange juice if you want a non-alcoholic version)|
|10 ounces||(fl) jelly (traditionally orange or a \"red\" one)|
|1 can||(14-oz) mixed fruit; drained (up to)|
|15 ounces||(fl) custard|
|10 ounces||(fl) double cream (heavy)|
From: s.j.spring.bra0801@... (s.j.spring.bra0801) Date: Wed, 26 Oct 1994 19:40:00 +0000 Somebody asked for a trifle recipe. I checked in a few recipe books to see if what I make is reasonably traditional, and it is apart from the jelly.
Everyone I know who makes trifle puts jelly in it, but none but one of the books mention it.
So, here goes with translations from British pints into fluid ounces! Use a large glass serving dish to show off the layers.
First layer: Spread the sponge cakes with the jam, then roughly crumble them into the bottom of the glass serving dish. Sprinkle over the sherry or orange juice, and leave for half an hour.
Second layer: Mixed the drained tinned fruit into the jelly, and put on top of the sponge cake layer. Leave until firm enough to take next layer.
Third layer: Spread the custard on top. Leave until firm enough to take next layer.
Fourth layer: Whip the cream and add sugar to taste, then spread or pipe on top of the custard.
Fifth layer: Trifles are traditionally decorated with rosettes of cream piped around the edge, together with pieces of angelica, those diamond shaped jellies, flaked allmonds and/or glace cherries.
Refrigerate until ready to serve.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .