With some homemade cake in the tin that had not all been demolished over the week I decided to utilise what I had around me and make up an alcohol free, fruity, cakey trifle- scandalous!
What you need-
Jelly
Fruit
Custard (tinned)
Whipping cream (or squirty cream)
Cake (anything you want)
Toppings (sprinkles, chopped almonds, chopped fruit...etc)
What to do:
Cut the cake you have into bite-size cubes and place in to the bottom of a glass or bowl. I used about 6-8 cubes but you can use more or less.
Add fruit to your cake; I added strawberries, grapes, peach and cherries but you can use what ever you want. At this stage you would normally soak your trifle in some sort of strong alcohol i.e Sherry, however I was making a virgin trifle on this occasion. I do think that sometimes alcohol can ruin a pud and as much as I love a good glass of Chablis I'm not big on alcohol flavoured desserts.
Cut the jelly in to cubes and dissolve in 100ml of boiling water. There are generally instructions on the back of jelly packs so I would usually follow these. I used the Robinson's strawberry jelly. You then fill the jelly solution up to 500ml with cold water and voila, you are ready to add the dissolved jelly solution in to your glasses / bowl.
Pour the jelly solution on to your cake and fruit mix and place in the fridge to cool for about 2.5 hours. The more time you have to let your jelly set the better.
Once the jelly has set add custard on top. Again, it is your decision how much. I add about an inch and a half, leaving plenty of room for cream!
In a bowl, whisk up some whipping cream- or alternatively you could use "squirty cream". Dollop on top of your trifle as neatly- or rustically (in my case) as you like.
Add sprinkles, chopped almonds, more fruit or anything else you can think of to the top and serve!
A simple, delicious dessert that doesn't break the bank with expensive ingredients!
Enjoy!
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