Feb

Berries ‘n Cherries Summer Trifle

Seriously. I just made that up. Berries ‘n cherries Summer trifle? You know I’m never going to ever make a career out of copy writing (and everytime I use the word ‘copy’ to refer to any form of text when talking to the Marketing guys, I die a little inside. Matt, are you reading this?)

So. Trifle. Who doesn’t love it? I grew up eating this dessert at a British boarding school and so it never occurred to me that you could possibly ever put booze in it. It’s a shame really. As lovely as boozy trifles are, they just never taste quite right to me so please bear with my ‘family friendly’ version of this trifle. The best thing about it is if you ever have cravings for it in Winter, just use frozen berries. And they work. I call this a winning recipe.

Unfortunately for this recipe though, you need to plan ahead. This is not one of those last minute recipes I’m fond of. But you can’t win them all.

Massive trifle for a party (or two really greedy people over a few days)

2 bought Swiss rolls
1 approx 250g tinned peach in syrup (or juice, neither is healthier than the other I can promise you)
10 plump cherries (of course you won’t have cherries in Winter. Don’t buy American ones. There is no joy in cherries if they have to fly to you across the globe)
1 punnet raspberries (or frozen equivalent)
1 punnet blueberries (or frozen equivalent)
1 packet raspberry jelly
2 cup custard made from milk, sugar and custard powder
200ml whipping cream
1 tsp vanilla bean paste or 2 tsp vanilla essence

Make your jelly according to packet instructions. Place in the fridge.

Cut the Swiss rolls into slices and line your nicest glass bowl (I just use my sturdiest salad bowl, I’m not the dainty type). Pour the syrup/juice from the peaches to soak the sponge. Place peach slices on top of the top rolls and dot with blueberries. Remember to be as artistic as you can! This trifle is not boozy, there will be no excuse because your guests’ memories will not be so hazy afterwards.

While the rolls are soaking in syrup, make custard according to packet instruction. I find the microwave instruction usually works really well and less washing up is required. I don’t think Tetra Pak custard will set properly so you will need to make it the old fashion 70’s way with custard power. Make sure you have enough milk! I fail at this a lot.

Leave the custard to cool completely before pouring this on top on the rolls/peaches layer.

Once your jelly sets, roughly cut into squares and place them on top of the custard layer. Whip some cream with vanilla bean paste of essence and top off your lovely trifle. Decorate with raspberries and cherries.

Refridgerate for at least 3-4 hours before tucking in. I know. Patience is required here. I suck at it too.

Also for your viewing please, here are some photos from our last ‘post Christmas party’ where this trifle was featured. As usual I forget my camera and here are some from my (greasy and smudged) phone:

This is what is known among us as GFC (Gazza Fried Chicken) – named after our host whose name isn’t really anything like Gazza at all so I’m a little hazy why this is named so. But it was fried chicken and naturally delicious.

Our lovely hosts also made us crispy roast pork belly and the loveliest garlicky green beans ever (you know I’m into green beans). If we’re lucky, maybe I Hua might give us the recipe.

Here is roast chicken with all sorts of lovely herbs and stuffing. Served with home made chilli jam. Man these guys are good.

And here’s my contribution of takeaway sushi, seaweed salad and salmon sashimi from Suzuran.

Ah well, at least I made the trifle!