Simple trifle receipes?

[Puddser]

Am planning on making a nice trifle this sunday to have with our roast chicken. Anyone any nice receipes and how long would one last in the fridge as DH doesn't like it:faint:


Thanks ladies:flowers:

[nickimacrae]

Do you want to do a proper triffle, or would any triffle style dessert do?

I have a super-easy cheats version on tiramisu I do and you can easily adapt it to other similar type desserts - banana and caramel triffle, etc...

[Puddser]

Do you want to do a proper triffle, or would any triffle style dessert do?

I have a super-easy cheats version on tiramisu I do and you can easily adapt it to other similar type desserts - banana and caramel triffle, etc...

Anything will do!

[nickimacrae]

Well the tiramsu was a Delia one from ages ago, but I might have fudged it up over the years to my own designs...

1 x 250g tub mascapone cheese
1 x tall (whats that? 250ml?) pot of whipping cream
1 x pack of sponge fingers
Instant coffee granuals
Icing sugar
Some booze like marsala wine or ameretto

Make up some very dark instant coffee (depends on how 'expresso-ish' and strong you like really, just do it to taste) and pour it into a flat dish. Add some icing sugar, just a bit, to take off the edge of the bitterness. Leave too cool off a bit.

Whip the cream until just softly peaked.

Turn the marscapone out into a bowl and use a spatula to break it up and soften it a bit.

Fold the marscapone and cream together with some icing sugar to sweeten the mix a little (again, to taste, depends how sweet-toothed you are). Fold just enough to mix, don't overwork it or it gets sloppy and runny and you get a well soggy dessert! :lol:

Now the coffee is cool add a big spalsh of the booze and then dunk a load of the sponge fingers in it, turn them after a few secs. You ideally want them soggy on the outside but still a tiny bit of crunch on the outside - they won't stay crunchy, it will all soak through later, but let them get too soft and you can't move the darned things to the bowl! :yeahright: Line the bottom of your triffle dish with a layer of the sponge fingers.

Add a layer of the creamy mix, then more soaked sponges, then a final layer of the cream.

Sprinkle the top with cocoa powder and pop in the fridge for a while (I've done one in a rish before a party before and it's been fine after half and hour, but a couple is better and the flavours seem to be better).


I've taken that basic recpie and messed with it to make all sorts of desserts in a similar vein...

I replaced the coffee for cocoa mixed made up with water and sugar and soaked the sponges with that, added a layer of dark cherries and called it a blackforrest triffle! :lol:

I did one with sliced bananas in, ditched the sponge fingers all together and instead crumbled some amiretti biscuits into the bottom which I soaked with a good drizzle of marsala, and I also added a layer of the tinned pre-made caramel - so that was banoffee triffle.

I can't think what other variations I've done now :puzzled:

[Puddser]

Wow that sounds fab! Thanks a million.:higgies:

[helen1986]

I use..
Madiera cake soaked in sherry :grin:
tin of strawberries
Custard
double cream whipped

[guinness]

proper chefs would run a mile at mine - sponge and a tin of fruit in the bottom (save the juice from the fruit ) - make up jelly with the juice and cover the cake and fruit.
when it's set add a layer of custard and a layer of cream and choccy on top / 100s and 1000s / glace cherries etc....


or a choc / cherry one?
chocolate muffins in the bottom with some cherry jam, then custard or chocolate custard, cream and more chocolate on top.

[Puddser]

How long do they usually keep for? As long as the cream lasts I take it? DH hates jelly and custard so he won't eat it.

[nickimacrae]

I keep mine 2 days in the fridge cling filmed, but no idea if thats good health and safty :shrug:

[Puddser]

I keep mine 2 days in the fridge cling filmed, but no idea if thats good health and safty :shrug:

Well the way I am eating at the moment it won't last one day never mind two.:lol: