Trifle is a lovely dessert that you can whip up without fuss, a dessert to lay on the table that looks scrumptious as well as tasting scrumptious. Here’s how to assemble an old- fashioned no-cook sweet dessert trifle almost on autopilot.
There’s Trifle – and then there’s Trifle
When I was a very young wife and home-maker, I made trifle the way my mother taught me. I baked my own sponge cake and made my own brandy custard
These days I put together a quick no-frills trifle. Custard from the supermarket shelf and a sponge from the cake shop.
Here’s a trifle using Swiss Roll as the sponge cake.
No sweet sherry in the cupboard? How about some cointreau.
Children love to make this dessert. They love to eat it too, so keep an eye on how much they’re tucking away. You can replace the sherry with fruit juice – orange juice is best
Old recipe for trifle
Cover the bottom of the dish with Naples biscuits, and macaroons broken in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.’
From Frederick Bishop’s gloriously titled “The Wife’s Own Book of Cookery containing upwards of fifteen hundred original receipts with useful hints on domestic economy based on many years’ constant practice and daily experience”, 1852.