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.
Easy Trifle Recipe
Servings8 people
Prep Time30 minutes
Cook Time0 minutes
Passive Time2 hours
Ingredients
- 250g sponge
- 1/4cup jam
- 1/4cup Sherryor fruit flavoured liquer
- 2 1/2cups berriesor poached or tinned fruit
Custard
- 4tbsp custard powder
- 3tbsp sugar
- 2cups milk
To Decorate
- 300ml Creamwhipped
- 1tbsp toasted slivered almonds
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 ¼ 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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