A generic mix and match guide to making a trifle
I started making a guide to making a trifle for my own amusement and as I got into it decided to post it. If you want to add anything, please do so. I apologize to the more advanced hounds. I realize that a trifle is pretty simple.
For those of you that don't know what a trifle is, It is a layered dessert usually in a large glass bowl but they can be put in individual size containers. It is usually important to put in a clear glass container to show off the layers. It is sort of like a parfait. I will try to post a picture of one.
I set this up so that someone could mix and match and come up with their own trifle. for the purpose of this exercise, I am only discussing dessert trifles.
A trifle should have a layer or two of a pastry such as:
You could drizzle something on the pastry such as:
A trifle should have a layer or two of sweet cream such as:
Sweetened Condensed Milk
A trifle should have a layer or two of fruit such as:
Optional such as:
Nuts such as:
Syrup such as:
Jam such as:
Wow, that's a pretty comphrensive list; shows you the versatility of trifle. I want to mention the possible addition of a Marsala, Amaretto or Drambuie soak, and amaretti cookies. Maybe you were thinking of them when you wrote cookies.
My ex-MIL, who is Scots, made hers with a layer of Jello, but I'm not recommending that.;-(
The list really would have been long had I listed all the cookies and I knew someone would chastise me for the skimpy list of liquers. I just sort of got into making the mix and match list. it reminded me of a casserole book I have somewhere. It had a set of lists like that so you could mix and match a casserole.
I got started doing it because I was trying to add to my computer list of desserts and decided to pull up a list of highly rated trifles on Food network. well, they all looked real familiar so i decided to make a mix and match list.
Then I decided to post it.
Ah, ditto my grandmother and the Jello. Jello everything. Lord. This makes me realize that's why I never make trifle--the yucky old Jello way is stuck in my brain. Thanks, tonka, your list makes me want to make it. Wasn't it Gourmet that had such a pretty picture of a jellyroll trifle in the last year or so? I'll see if I can find it.
Yep, here it is:
brits do use jelly (jello) in trifle.
layer of sponge soaked in sherry or masala
layer of jelly/jello, which is cool but not yet set so it does not bleed into the sponge cake
layer of fruit - usually canned fruit cocktail and bananas after the jelly has set
english custard - from a tin, made slightly thicker than the 1 pint recipe so it sets
layer of whipped cream after the custard has set
Too many possibilities. :-) When I was a girl scout leader and we needed a project that used trefoil cookies, we made a trifle w/ them as the base. I've also heard people moan over brownies and heath bar crunch ones. In my mind, a tiramisu is also a trifle variation. I've also seen them with crushed amaretti.