Discussion
I've just made a trifle and waiting for the custard topping to set in the fridge.
Not something I've made previously as I recall trifles from my childhood as being a disappointment. Not surprising as it was the ideal pudding to make use of leftovers.
Mine is made using leftover Stollen cake that's gone a bit dry, baked plums that would have gone off otherwise and custard with milk that went out of date yesterday.
Anyone own up to making a trifle nowadays?
Not something I've made previously as I recall trifles from my childhood as being a disappointment. Not surprising as it was the ideal pudding to make use of leftovers.
Mine is made using leftover Stollen cake that's gone a bit dry, baked plums that would have gone off otherwise and custard with milk that went out of date yesterday.
Anyone own up to making a trifle nowadays?
Yep I make trifles....I make our original family "childrens" trifle, sponge base, tinned peaches, strawberry or raspberry jelly, tinned custard and whipped cream, no sherry as I can't bear the taste of it, I make it therefore my rules 
It's not classy but it's blooming good
Then I've started making a adult trifle, usually coffee or chocolate sponge, with fruit in liqueur, I've done plums in armagnac & cherries in kirsch, I used ordinary custard as I ran out of time on both but in an ideal world I'd make a more tiramasu type creamy custardy type layer, then cream....
It's not classy but it's blooming good Then I've started making a adult trifle, usually coffee or chocolate sponge, with fruit in liqueur, I've done plums in armagnac & cherries in kirsch, I used ordinary custard as I ran out of time on both but in an ideal world I'd make a more tiramasu type creamy custardy type layer, then cream....
Jamie Oliver Limoncello trifle
yield: 6 prep time: 10 MINUTES total time: 10 MINUTES
Ingredients:
2 oranges, juiced
3 tbsp of limoncello
1 package of lady fingers
300 gr mascarpone
2 tbsp icing sugar
juice of half a lemon
zest of 1 lemon
1 vanillapod
150 gr raspberries
dark chocolate for grating
Directions:
Put the juice of the two oranges together with the limoncello into a flat bowl and taste. If it has too strong an alcohol taste you can adjust it with adding more juice. Dip each of the ladyfingers into the mixture and lay them into a serving dish with a flat bottom. Continue until you have a layer of ladyfingers.
In a separate bowl mix the mascarpone with the icing sugar, lemon juice, vanillaseeds, zest and about 1-2 tbsp of the dipping mixture you used. Stir until everything is combined well.
Spread the mixture over the lady fingers, smoothing it as much as possible. Put all the raspberries on top of the mixture and finish with a generous grating of the chocolate. Keep chilled until ready to use!
yield: 6 prep time: 10 MINUTES total time: 10 MINUTES
Ingredients:
2 oranges, juiced
3 tbsp of limoncello
1 package of lady fingers
300 gr mascarpone
2 tbsp icing sugar
juice of half a lemon
zest of 1 lemon
1 vanillapod
150 gr raspberries
dark chocolate for grating
Directions:
Put the juice of the two oranges together with the limoncello into a flat bowl and taste. If it has too strong an alcohol taste you can adjust it with adding more juice. Dip each of the ladyfingers into the mixture and lay them into a serving dish with a flat bottom. Continue until you have a layer of ladyfingers.
In a separate bowl mix the mascarpone with the icing sugar, lemon juice, vanillaseeds, zest and about 1-2 tbsp of the dipping mixture you used. Stir until everything is combined well.
Spread the mixture over the lady fingers, smoothing it as much as possible. Put all the raspberries on top of the mixture and finish with a generous grating of the chocolate. Keep chilled until ready to use!
My late Grandmother used to make the best sherry trifle. Yes, it had sherry in it.
Ongoing joke for years when we were kids; complaining that we could not taste the sherry.
She ended up putting about a 1/3 of a bottle in. No wonder we liked it so much. Bless her! Getting all misty now.
Ongoing joke for years when we were kids; complaining that we could not taste the sherry.
She ended up putting about a 1/3 of a bottle in. No wonder we liked it so much. Bless her! Getting all misty now.
My Granny was much the same - dump a bottle of sherry into a bowl, then read the recipe to see what other ingredients had to be added (as few as possible). It was a bit like sherry soup with cream on top, lovely stuff!
steveT350C said:
My late Grandmother used to make the best sherry trifle. Yes, it had sherry in it.
Ongoing joke for years when we were kids; complaining that we could not taste the sherry.
She ended up putting about a 1/3 of a bottle in. No wonder we liked it so much. Bless her! Getting all misty now.
Ongoing joke for years when we were kids; complaining that we could not taste the sherry.
She ended up putting about a 1/3 of a bottle in. No wonder we liked it so much. Bless her! Getting all misty now.
originally called Tipsy cake http://en.wikipedia.org/wiki/Tipsy_cake
Note no Jelly, that came later using bones to get the gelatine, i make quite a few variations, the most popular being Apricot and Ameretto
Note no Jelly, that came later using bones to get the gelatine, i make quite a few variations, the most popular being Apricot and Ameretto
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