When I went to go visit my aunt in Jacksonville, Fl two years ago, it was a blast. It was my spring break, I was with my friend Laura, my family, and I was near the beach. So one afternoon, my aunt and I decided to prepare a huge dinner for the family. But of course you can’t forget dessert. So we went on the lookout for the best dessert ever. She then introduced me to a dessert called a trifle. I had never heard of this before, but decided it sounded good and we set you to get all the ingredients. About an hour later, it was done and it sure did look amazing. I do not have the exact recipe we used, but this one is a similar one, and let me tell you, they are amazing. You can also buy small trifle cups and make individual ones. Go ahead and try this recipe out!
|Author Notes:||My trifle recipe is a lifesaver when you have to feed a crowd. Using cake and custard mixes, it’s fast and easy to make, it looks spectacular layered in a large glass bowl, and everyone (and I do mean everyone) loves it. There is never any leftovers and even people who don’t normally eat dessert have been seen chowing down on huge bowls.A traditional English dessert consisting of layers of cake doused in some sort of alcohol, usually sherry, then layered with jam and custard, I’ve played with the original trifle theme quite a bit, as you’ll see in the variations below. While sherry is the traditional spirit to add to trifle, you can also use brandy, rum or other liqueurs. You can just as easily eliminate alcohol entirely, the recipe is still delicious!
Since this is a “quick and easy” recipe, it uses your choice of cake mix (suggestions below) and pudding or custard mix. That said, I must put my two cents in and say that, in my opinion, Bird’s Dessert Mix — made in England and imported in the US by Kraft — is by far the best you can use. I have no connection with the Bird’s company, nor am I getting paid to say this, it’s just that I’ve tried lots of other brands of custards and nothing comes close to Bird’s. You can usually find it in most well stocked grocery stores.Â Cost Plus World Markets usually carry it too.
|Ingredients:||The Basic Recipe:
1 cake mix ( see notes below)
2 packets of custard or pudding mix (see note above)
2 bags, 1 pound each, frozen fruit or equivalent sliced fresh fruit
1/3 cups sugar (more or less to taste)
1 1/2 cup heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
Prepare cake according to directions on package. Let cool completely.
Prepare custard or pudding mix according to package instructions. Let cool completely.
Mix fruit with sherry. If you don’t want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. Some people like to really soak the cake in the alcohol, then add the fruit on top. I think this can tend to make the cake too soggy, so I prefer less.
Whip the cream.
Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.
Trifle Tips and Variations:
Low or No Fat Trifle:
Strawberry Shortcake Trifle — Yellow or Angel Food Cake, Custard and Strawberries
Tropical Fruit Trifle — Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut
Peaches & Cream Trifle — Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy