829
ANGELA DAY: Trifle
131210. Picture: Bongiwe Mchunu
829 ANGELA DAY: Trifle 131210. Picture: Bongiwe Mchunu
871
ANGELA DAY: Trifle
131210. Picture: Bongiwe Mchunu
871 ANGELA DAY: Trifle 131210. Picture: Bongiwe Mchunu
814
ANGELA DAY: Trifle
131210. Picture: Bongiwe Mchunu
814 ANGELA DAY: Trifle 131210. Picture: Bongiwe Mchunu
777
ANGELA DAY: Trifle
131210. Picture: Bongiwe Mchunu
777 ANGELA DAY: Trifle 131210. Picture: Bongiwe Mchunu

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.

 

l For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected]

l see www.angeladay.co.za.

l Follow us on Twitter @verveangeladay

Angela Day, Saturday Star