It’s Easter and that means a four day weekend. Days of lie ins and family and spring finally being here. To celebrate (and because I haven’t seen my family in a while), I cooked yesterday for my Dad and Grandparents. And I made an ad hoc trifle, that I’m super proud of so have an ad hoc recipe
Ad hoc, home made trifle
Stuff You Will Need
Jelly cubes, fruit, Swiss roll, jam, blancmange powder, custard powder, whipped double cream
Stuff to do
Okay, so as you can see in the picture I used Highball glasses, so everyone got a mini trifle each. Obviously you can do this in whatever dish, glass or receptacle works for you.
First things first, make the jelly- I used strawberry. It’s gonna take a while to set so you need to make it first. Though be warned, you don’t want to let it set completely, because you’ll need to pour it in a bit.
It’s probably a good idea at this point to make the custard and blancmange as well, because they need time to set too. I ended up with a pan of custard, a pan of blancmange and a dish of jelly all cooling at the same time, which took up a lot of room. But at least it looked colourful, with yellow, pink and red.
While everything’s starting to cool and set, you can put jam at the bottom of your dish, glass or receptacle. Then put a layer of fruit (I used strawberries, raspberries and blackberries) and cover that with swiss roll. If you’re using a glass, one slice’ll probably do. Then put more fruit on top because fruit is delicious and trifle should definitely count as part of your five a day.
When the jelly is starting to set but is still kind of runny, pour it over the fruit and Swiss roll. The fruit may rise a little bit, but the more set the jelly is the less this will happen. Stick the trifle in the fridge and wait for the jelly to set.
Fruit, Swiss roll, strawberry jelly, blancmange makes a very pink dessert.
When the jelly’s set, you can layer the blancmange and then fridge the trifle again. When the blancmange has set, you can layer the cold custard on top and then fridge again. Finally, before serving, add the cream on top.
So I used packaged versions of everything (namely custard and blancmange) and shop bought Swiss roll, and it tasted like childhood parties aka delicious. You can, of course, make everything from scratch, including the jelly, Swiss roll, jam, blancmange and custard. But if you don’t have the time or the inclination, the packaged versions work great.