Trifle is an old English dessert but its a classic kiwi favourite – for me trifle brings back memories of Christmas and summer holiday get togethers with family.
This is an easy recipe, based on the classic Edmonds Cookbook – this one has no jelly or anything complicated, just sponge, jam, custard, and fruit. It can be made as individual trifles, or a large bowl for group sharing.
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| Prep Time | 30 minutes |
| Cook Time | 0 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
Custard
- 4 tbsp custard powder
- 3 tbsp sugar
- 2 cups milk
To Decorate
- 300 ml Cream whipped
- 1 tbsp toasted slivered almonds
Ingredients
Custard
To Decorate
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Instructions
- Cut the sponge in half and fill with jam, then cut it into large cubes and put into a glass bowl. Use a nice bowl that can be seen through so the layers are visible.
- Spoon sherry or liqueur over the sponge, then lay out the fruit on top. If there is any juice, pour over the top.
- Mix the custard powder, sugar and ΒΌ cup of the milk to a smooth paste. Add the remaining milk and cook over a low heat, stirring constantly until mixture boils and thickens.
- Remove from the heat, cover and leave until cool, then pour the custard over the fruit. Chill for 1 hour then cover with whipped cream and toasted almonds, or other decorations. If you're feeling traditional, put the cherry on top!
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