Wednesday, March 09, 2005

Trifle

Remember those jam rollettes you would have for recess? The joys of uncurling them and licking off the jam then eating the spongy goodness, or cutting it up in little things pretending you had millions of little snails for lunch?

Then to grow up and learn that these childhood goodies have morphed into something better! The basis for trifle!

Trifle is old. Ancient, think of bread and butter pudding, fruit cake, rice pudding, Yorkshire pudding and Trifle falls into the same category. The earliest recipe of the trifle as we know it today dates back to 1656 (but jelly added much later)

The layers of goodness, first the swirls of jam rolls, then the jelly, and the fruit, the custard and the cream more fruit. It is a gourmet overload for the kid in all of us, Our desire to reach for our childhood, to scoop through the layers and watch the carefully constructed dessert turn into a mixed mess of goodness

Fattening? Yes. All that custard cream and jelly but it’s a treat that I might had should only be served once a year.

Here is the recipe that I am using

The jam rollettes were on special at Coles, and all I have to do is pop by and get some tinned pears and I’m set for a weekend of Trifle Making.

Old Fashion Trifle

It's a wonderfully light and refreshing desert - great for the family gathering buffet.

ingredients

2 x packets jam sponge logs
1 x packet of wildberry jelly or Portwine Jelly
1 x 825 tin of pears
500ml custard
300ml fresh cream
Grand Marnier & dry sherry to taste.

method

  1. Using Bowl - 21cm x 9cm (deep) with a base of 13cm diameter.
  2. Make the jelly according to the instructions on the packet
  3. Cut the Jam Sponge Roll into slices of equal thickness. Place them around the bowl, starting from the centre of the bowl then building them around the sides. Fill in all the gaps by halving the slices where required.
  4. Drizzle the sherry over the cake so that it becomes moist but not soggy.
  5. Pour the jelly over the cakes pour until it half the height of the rolls, cover and refrigerate until set
  6. Drain the pears, and place the fruit so that it touches the edges of the glass bowl cutting to fill up the gaps.
  7. Pour the custard over the rolls/jelly and fruit and spoon it over the sides to fill in the gaps
  8. Whip 300ml of fresh cream and spread over the jelly, garnish with pears cut into slices in a circular pattern around the bowl and any other seasonal fruit -
    berries if available - or just the pears will suffice.
You can and another layer between the custard and the cream if you like. But I doubt youll be able to wait that long!

I will fill in with pictures as I make it :D

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