Bird's Strawberry Flavour Trifle Kit, 141g

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The traditional English trifle starts with a layer of ladyfingers or sponge cake soaked in liquor, fruit juice or even coffee.

fresh strawberries - summer is the perfect time to make this strawberry trifle! Fresh strawberries are absolutely bursting with flavour and make this trifle recipe fabulously sweet and flavoursome.Mixed fruits: Add your favorite fruits to the trifle pudding! Fruits like apples, mangoes, papaya, chikoo (sapota), figs, pomegranate are my go-to options. I sometimes add berries too to give the trifle more flavor and texture. According to Ayurveda you should avoid combining citrus fruits and melons with milk. It is also believed that the combination of bananas and milk cause lethargy, but I still added bananas as they taste delicious in this recipe. Cointreau (or fruit juice)- drizzling liquid over the cake helps to soften and flavour it. If you're preparing an adults-only dessert then use Cointreau. However, if like me, you're catering for both adults and children, simplysubstitute the Cointreau for a fruit juice (like cranberry, orange or apple juice). You can really customise trifle to your liking and to what you have available to you, but follow the basic thread – cake, soak, fruit, jelly, custard – repeat. The final touch? Clouds of whipped cream.

Seasonal fruit helps provide the right juiciness and sweetness to a trifle. Layer fresh fruit like strawberries, bananas and raspberries on top of the cream. Just make sure the fruit is cut into bite-sized pieces for easy serving. Slice jam scrollor cake into 1.5cm wide slices. Arrange in a single layer in a deep trifle dish. Optional: Then arrange one row of slices around the edge.Pop your jelly crystalsin a large mixing bowl and top with boiling water. Stir until crystals completely dissolve. Top up with cold water, stir through and set aside to cool. Custardsauce: There are various ways to make custard. Use custard powder or cornstarch (known as corn flour in India). If you are adding corn starch then add vanilla extract or essence to flavor the custard and use the same amount of corn starch as that of custard powder mentioned in this recipe. If you decide to use custard powder then there is no need to add vanilla extract or essence. Layering – Best tip here is to slow down and be careful. Take your time when layering the cream on the custard in particular. Have a light hand as you spread it around so you don’t end up pushing the cream into the custard.

While technically trifle originated in Britain, here in Australia, trifle is a BIG THING - especially during the festive season (... so we might just have to claim it as our own!) It’s one of those no-fuss desserts that are really fun to throw together – and much easier than something like a Pavlova. And there are basically no rules! It’s supposed to be messy but oh-so-tasty, you’ll be reaching for seconds. WHAT IS TRIFLE? Editor’s tip: Cut the dessert base into small pieces or squares. This will make assembly a breeze. See how it’s done in our Chocolate Strawberry Punch Bowl Trifle. Step 3: Add a creamy layerAdd the canned fruitinto the middle. Carefully pour the jelly over the cake slices until just covered. Pop in the fridge for around 3 hours to set. I’m actually half Scottish (my dad was born in the Shetland Isles of Scotland) and half English (mom was born in England, I in Leicester). I still have family in the UK, some in Cornwall, more in Droitwich Spa and others in Canterbury just to name a few! Cointreau (or fruit juice) - drizzling liquid over the cake helps to soften and flavour it. If you're preparing an adults-only dessert then use Cointreau. However, if like me, you're catering for both adults and children, simply substitute the Cointreau for a fruit juice (like cranberry, orange or apple juice).

Swiss Jam Roll – We use Swiss rolls from the store, but it’s also popular to use madeira cake, Italian sponge fingers like in tiramisu or homemade Vanilla sponge cake. Whether you slice it or chop it into squares is completely up to you and the presentation you want to achieve.Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Add fresh fruit of your choice* with the sponge fingers before adding the jelly. Top with sliced fruit or grate a little more chocolate over the top. This is the Australian trifle version most well known in our area and what we grew up with. The typical layers in a trifle are jelly, custard and cream – although there are many variations of this around the world. You’ll often come across this served up at Christmas or family celebrations, alongside plates of lamingtons or pavlova meringue. What You’ll Need Whipped cream: Feel free to use light cream or whipping cream for this trifle. I only have access to light cream here, so I have used that instead. Alternatively, you can use clotted cream (cream floating on top of milk). Whip ½a cup of cold clotted cream until it becomes smooth and has soft peaks. Don't be fooled by the many layers of Strawberry Trifle... it's a super simple dessert to assemble (and a great recipe to get the kids involved with). The first time I made a trifle for my parents at home, I bought the sponge cake from a bakery but now I make the Sponge Cake from scratch at home and it tastes so much better. To this day this famous English dessert is still a favorite with my family and it has also been requested by some of our readers. What are the layers of a trifle?