Trifle has been a regular at all family special occasions for as long as I can remember. Back when I was a little girl my mother used to use syrupy tinned fruit salad, day-glow jello, and Byrds custard as filling. Today, I have modified the version to take advantage of fresher, lighter ingredients, while staying true to my mother's legacy.
Choose any clear deepish bowl-like container for the trife. (I used a shallow vase for Easter to accomodate a smaller portion)
Ingredients:
I package of small jelly rolls (usually six to a package) left open for one day (they work best when they are slightly stale)
I tin of President's Choice custard
1 half bag (approx) of any frozen berries that have been defrosted and strained (I prefer Europe's Best Raspberries of Blueberries) Alternatively fresh berries rock too. I would plan for at least two pints or a quart.
1 package of jello (I use diet raspberry but feel free to use regular)
1 small container of whipping cream (seasoned with a bit of sugar and Grand Marnier or Rum)
Cream sherry, (such as Harvey's Bristol Cream) and Grand Marnier (or substitute any other liquor such as rum, amaretto,)
Any combination of fruity gums, shaved almonds, silver dragees, sprinkles, shaved chocolate, marachino cherries, or candied fruits for decorating the top
Cut the jelly rolls into fours and layer along the bottom and a quarter of the way up the sides of the container. You will likely have some left over. Freeze in a zip lock bag until you need them next. Sprinkle LIBERALLY with cream sherry and Grand Marnier (or chosen liqueur)
Prepare jello in a separate container at half strength (1 cup hot water only) and stir until completely combined. Pour over jelly roll, completely saturating each piece. Put in fridge until set.
Once set pour the fruit onto the set jelly rolls and then top with the tin of custard. Whip the cream with a teaspoon or so of sugar as well as a sploosh of grand marnier or alternatively rum and spread over custard. Right before searving top with jellies/almonds/toppings of choice and refrigerate until serving.
The whole thing can be prepared the day before and kept in the fridge
Choose any clear deepish bowl-like container for the trife. (I used a shallow vase for Easter to accomodate a smaller portion)
Ingredients:
I package of small jelly rolls (usually six to a package) left open for one day (they work best when they are slightly stale)
I tin of President's Choice custard
1 half bag (approx) of any frozen berries that have been defrosted and strained (I prefer Europe's Best Raspberries of Blueberries) Alternatively fresh berries rock too. I would plan for at least two pints or a quart.
1 package of jello (I use diet raspberry but feel free to use regular)
1 small container of whipping cream (seasoned with a bit of sugar and Grand Marnier or Rum)
Cream sherry, (such as Harvey's Bristol Cream) and Grand Marnier (or substitute any other liquor such as rum, amaretto,)
Any combination of fruity gums, shaved almonds, silver dragees, sprinkles, shaved chocolate, marachino cherries, or candied fruits for decorating the top
Cut the jelly rolls into fours and layer along the bottom and a quarter of the way up the sides of the container. You will likely have some left over. Freeze in a zip lock bag until you need them next. Sprinkle LIBERALLY with cream sherry and Grand Marnier (or chosen liqueur)
Prepare jello in a separate container at half strength (1 cup hot water only) and stir until completely combined. Pour over jelly roll, completely saturating each piece. Put in fridge until set.
Once set pour the fruit onto the set jelly rolls and then top with the tin of custard. Whip the cream with a teaspoon or so of sugar as well as a sploosh of grand marnier or alternatively rum and spread over custard. Right before searving top with jellies/almonds/toppings of choice and refrigerate until serving.
The whole thing can be prepared the day before and kept in the fridge
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