Tuesday, December 14

Just a trifle... Christmas eating.

There are so many different rules about trifle - but non of them are consitent. The fancy recipes say no no to jelly, but the consumers I ask say yes please! To use cream or mascarpone...(cream - coz mascarpone is mega 'spensive) sponge or trifle biscuits (Coles only had sponge) booze or no booze (well duh)... it really is completely up to the trifle builder, but here's my attempt of making happy flavour combo's in a big wet mushy bowl of joy without breaking the bank or taking forever. One thing we can all agree on when it comes to trifle: Do it in a glass bowl!

You need:
* 1 packet of portwine/raspberry jelly (and hot water to make it)
* plain two layered sponge cake
* 1 jar lemonbutter/curd
* 1/2 cup of brandy
* 2 boxes of mixed frozen berrys
* 1/2 cup castor sugar
* 1litre of thick custard
* 600mls of thickened cream

The night before you want your trifle make up the jelly according to the packet instructions.
On the day: Spread the lemon butter thickly between your two layers of sponge, I used almost the entire jar. Cut the sponge into smallish rectangles and squish it into the base of your large glass bowl. Squash it in quite firmly so that the top is an even flat layer. Pour the brandy gently over the top of the whole thing and set aside to soak in.
Defrost your berrys in the microwave (or leave them on the counter for a couple of hours), but don't heat them up. Pop half of the berry's in a saucepan, sprinkle the castor sugar on top and pop on to a medium heat on the stove. Cook until the sugar dissolves and the berrys juices begin to run. Set aside to cool slightly.
Meanwhile use a fork to break up your jelly into chunks. Just whisk it through. Add the jelly and other half of the berrys to the cooked berrys mixture, stir roughly then distribute evenly over your sponge base. The juices will slowly run into the sponge and be gorgeous!
Carefully spread the thick custard over the berrys. Whip the cream until it is stiff and spread this over the custard in an arty fasion... grate a little bit of chocolate on top.... Enjoy!
Trifle is another perfect Australian Christmas dish. Happy to be served cool, brimming with sumnmer goodness and yet still the over-the-top-ness that Christmas desserts call for.


  1. mmmm deliciousness.
    my mum made a pumpkin trifle for thanksgiving this year but it needs a little tweaking. i much prefer her berry trifle, even if i do feel ridiculously full after one serving.

  2. Trifle is pure heaven in a bowl! I like how everyone has their own take on it - and I especially love that you used lemon curd!!

  3. oh my. *sigh*. I don't think I've ever been so excited about a dessert. that is all. Nice post *drool*
    x Pepper


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