This magnificent trifle is certainly a stunning centre piece for Christmas, or any special dinner party.
Serves: 12Preparation Time: 2 hoursCooking Time: 1 second
Nice, quick and easy recipe, that packs a punch when you add a
dash of your favourite tipple!
Ingredients
1 x large pack of trifle sponges
3 Tbsp custard powder, or ready-made custard
1 x 300ml carton thick double cream
50-100ml Brandy (sherry or port if preferred)
1 x Punnet of fresh raspberries
1 x punnet of strawberries
1 x punnet fresh blueberries
Cocoa powder (optional) for dusting
Method:
Using a large deep trifle bowl, approximately 30cm in width,
12cm in height, place the trifle sponges into the bottom, breaking
up a few to fill in any gaps.
Pour over the Brandy (Sherry or Port also works well here) and
allow the sponges to soak up the liquid.
Make up the custard as per instructions, or use a carton of
ready-made custard, for speed.
Add a layer of mixed berries (Strawberries, Raspberries and
Blueberries works well here) or your choice of fruit on top of the
sponge layer. You are aiming for two layers plus some extra fruit
to go on top.
Pour half the custard over the mixed berries, then repeat the
layering as above, until you reach ¾ of the way up the trifle
bowl.
Pour the cream all over the custard layer, then carefully
arrange the remaining mixed berries on top.
Dust the top of the trifle with icing sugar or cocoa powder
(optional).
Serve the dish on a large platter or cake board. Arrange any
remaining fruit around the base of the trifle dish, and dust with
icing sugar, for extra flair (optional).
STYLE IT UP!
Instead of using a trifle bowl, try using individual bowls or
glasses, for that personal touch!
Use Chocolate sponges, Swiss roll or perhaps a leftover
Victoria sponge cake instead of trifle sponges.
Add nuts, in fact anything you prefer to make it to your own
taste.