Trifle — world recipes
World recipes

Trifle

Trifle, also commonly known as sherry trifle, is a traditional layered dessert in many countries. It can be prepared with or without alcohol, and the nonalcoholic version is popular with children.

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By CookInstruction Kitchen Published Updated Updated Updated 11 hours ago
Prep
15 min
Cook
33 min
Total
48 min
Servings
As written in source
Difficulty
Medium

Timings are approximate — worked out from the method, not measured in a test kitchen.

Ingredients

1 swiss roll or similar sponge cake
50–100 ml dry sherry
1 packet/sachet fruit-flavoured jelly (can be found under the brand names "Quick-Jel" or "Jell-O")
1 tin of peach segments
Custard
Whipped double cream
Hundreds and thousands, sprinkles, or other sweet topping (optional)

Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.

Cooking instructions

1

Procedure

Slice the Swiss roll approximately ¾-inch (2 cm) thick, and line the base of a Pyrex casserole dish with it.

2

Procedure

Pour sherry over the swiss roll.

3

Procedure

Drain the peaches, keeping the juice/syrup aside and then arrange the peaches over the swiss roll.

4

Procedure

Prepare the jelly as per the instructions, you may wish to use the syrup from the peaches for this. Pour the jelly into the casserole dish and allow to set in the fridge.

5

Procedure

Make the custard, again as per the instructions (use fresh or powdered as opposed to canned). Allow this to cool to lukewarm, and pour into the casserole. Allow this to set in the fridge.

6

Procedure

Whip the cream for the top of the trifle and spread it over the custard. Garnish with hundreds and thousands, sprinkles, or other cake decorations.

7

Procedure

Serve!

Photo: --Ben 18:33, 25 March 2006 (UTC) · Public domain · · Photo source and licence

Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source

Read it through first

Skim all 7 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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