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English Trifle Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Reserve some berries to garnish the top of the trifle. Put remaining berries in a bowl. Toss with sugar, lemon juice and liqueur. Let stand for 30 minutes.
WHIPPED CREAM
Place ingredients into a mixing bowl, beat on high speed until mixture forms peaks. Don’t over mix. We don’t want butter.
ASSEMBLYCut cake into ¼ inch slices. Spread seedless preserves on one side of the cake. Arrange a layer at the bottom of a trifle bowl, cut slices to fit. Cover cake with layer of berries, then a layer of custard and finally, a layer of whipped cream. Repeat twice for a total of 3 layers, ending with whipped cream on top. Garnish with reserved berries and some chocolate curls. You can fancy it up by piping some whipped cream on the top layer, but it isn’t necessary.
VARIATIONSSubstitute the berries with sliced peaches and/or bananas that are marinated in 5 ml sugar, 5 ml lemon juice and 30 ml Amaretto. Use peach preserves and garnish with fresh mint.
Try using fresh cherries in June and use a chocolate cake mix instead. Use Kirsch or Cherry Brandy for the kick. What could be better than a chocolate/cherry combo? I don’t like to make desserts that are an exact science, such as cheesecake, where the ratios and cooking methods are crucial to the final product. This is why I make trifle, because you can simply do and use whatever you want, substitute this for that, and the result is always awesome. Have a blast!
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