Traditional trifle
Serves 8-10
1 large Madeira sponge loaf
125ml raspberry or strawberry jam
1 packet of raspberry jelly, made according to instructions
1 packet of lime jelly, made according to instructions
60ml custard powder
45ml sugar
500ml milk
125ml cream
30ml sherry (optional)
800g can of fruit cocktail, drained
375ml cream, whipped
extra jelly for decorating
pecan nuts for decorating
Cut sponge into slices and sandwich two slices together with jam. Cut in half and arrange in bottom of a serving dish. Pour half the raspberry jelly over the sponge and put in the fridge to set. Set rest of the jelly in fridge, as well as the lime jelly. Top sponge with the drained fruit. Combine the custard powder and sugar with 50ml of the milk and mix to a smooth paste. Heat the remaining milk and combine with custard. Re-turn to the stove and bring to the boil, stirring until thickened. Remove and stir in the cream and sherry. Allow to cool. Pour over the fruit. Put in the fridge to chill for a few hours. To serve, top with whipped cream and decorate with chopped jelly and nuts.
Peach and passion fruit trifle
Serves 8-10
250g mascarpone cheese
60ml castor sugar
500ml cream
1 large Madeira sponge loaf
10 granadillas, pulp removed
60ml orange juice
6-8 nectarines, pitted and sliced
Cream the mascarpone and castor sugar. Whip 300ml of the cream and combine with the mascarpone. Cut the sponge into slices and place half the slices on the bottom of your serving dish. Combine the granadilla pulp with the orange juice and spoon half of it over the sponge. Top with a layer of nectarine slices. Cover with half the mascarpone mixture. Repeat layers. Whip the remaining cream and swirl it on top of the final mascarpone layer and decorate with granadilla pulp and peach slices.
Berry Trifle
Serves 8-10
500g frozen berries
60ml castor sugar
60ml berry liqueur or berry juice
1 Madeira sponge loaf
250g mascarpone
500ml prepared custard
10ml vanilla essence
250ml cream, whipped
berries for decoration
Place the berries and sugar in a saucepan and heat gently until sugar has dissolved.
Remove from heat and stir in liqueur or juice. Allow to cool. Cut the sponge into cubes and place in the bottom of your serving dish.
Top with the cooled berry mixture, reserving a few berries for decoration. Beat the mascarpone, then mix in the custard and vanilla until smooth. Spoon this over the berries and refrigerate for a few hours.
Before serving, top with generous spoonfuls of whipped cream and decorate with berries.
Black Forest Trifle
Serves 8-10
1 large chocolate Swiss roll
2 x 397g cans of condensed milk
2 x 500g thick cream cheese
250ml lemon juice
2 x 400g cans of black cherries, drained, reserving the juice
15ml custard powder
50ml cherry liqueur
375ml cream, whipped
2 flake chocolates fresh cherries for decoration
Cut the Swiss roll into slices and place at the bottom and sides of a serving dish. Combine condensed milk, cream cheese and lemon juice and stand for 5 minutes. Put the drained cherry liquid into a small saucepan and bring to the boil. Combine the custard powder with the cherry liqueur and add to the saucepan. Stir until thickened. Add to the drained cherries and spoon this over the Swiss roll. Allow to cool. Top with the cream cheese mixture and place in fridge to set. Decorate with whipped cream, chocolate and cherries.
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Angela Day, Saturday Star