Bird's Trifle Kit, Strawberry Flavoured Dessert Mix, 141 g (Pack of 1)

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I personally thought the Asda version was the standout of the cheaper trifles that we tried though, with a better quality of each layer and a slightly quirkier flavour.

The traditional English trifle starts with a layer of ladyfingers or sponge cake soaked in liquor, fruit juice or even coffee. Although it’s not what you would consider a super healthy dessert, I’m all about balance and this delicious dessert is definitely worth the splurge!Add the light cream, tapioca starch, white sugar and vanilla to a small saucepan set over medium heat, whisking until smooth. Remove pan from the heat. Because you are brushing the cake with sherry, you want the cake pieces to be small enough to soak it up. I sliced my cake in half horizontally. You can absolutely make trifle the day before. In fact, it is best after the flavors have time to marry. We recommend serving anytime between 4 and 24 hours after the trifle is made. However, for the best presentation, hold off on adding the top whipped cream layer until just before serving.

Meanwhile, using a beater or electric stand mixer, whip 2 cups of whipping cream with icing sugar until light and fluffy. As mentioned above, you will want a few harmonious ingredients that can make distinctive and tasty layers. Here’s what we used for this trifle, but please note you may need more of each item, depending on the size and shape of your vessel. Ingredients I really love this trifle, it is easy to make and very nice, especially adding some canned fruit (I use pineapple) to the jelly. The only thing I have to say is that I wish the topping did not contain hydrogenated vegetable oil, which is so unhealthy. It would be great to have a topping made with real cream, at least it would be less artificial.One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why. Place all those pieces cut-side up and brush them with the cream sherry. Now spread the jam on top. Cut them into small squares.

I typically just add fresh fruit to the top of the trifle, but you can also distribute the fruit throughout the trifle layers as well. This one-stop-shop contains everything you need to make a delicious Strawberry trifle, including the sponge fingers, jelly crystals, custard, dream topping, and the all-important sprinkles that will finish the trifle off in style. Birds Trifle Raspberry Serves 4 – 6 people, so it’s perfect for serving up at those family get-togethers. Made with a light angel food cake doused in sherry and jam, creamy custard, fluffy whipped cream and topped with fresh strawberries and crunchy almonds, this layered dessert is absolutely stunning when served in a glass trifle bowl and is full of so many mouthwatering flavours and textures.You might also like my English Trifle Cheesecake and this Tiramisu Cheesecake as well! Browse all the dessert recipes here. I am in the white coat, my older brother is next to me in the brown coat, and my beautiful mom, God rest her soul, is holding my little brother Michael. I have a few other old family photos in this dedication post I wrote for my mom here: Classic Yellow Cake: Dedicated to the Memory of My Mother Store your trifle in the refrigerator, tightly covered. If cared for properly, trifle should last three days. After three days’ time, the integrity of the dessert will reduce; however, it will still be tasty and safe to eat. How do you make a trifle custard set? To prevent the custard from forming a thin film on top when chilling, cover with saran wrap so that it’s lightly touching the surface of the custard. Editor’s tip: Place slices of fruit flush against the wall of the trifle dish for a striking visual. Step 5: Repeat

Lovely instant trifle mix, the only thing I don't really like about it is the dream topping 'cream' mix. I'd much prefer proper cream but on the whole, from one little box, you get a delicious tasting trifle that serves six people. Good quality and excellent value for money, I recommend it. It stood up well compared to the others as a classic "entry level trifle" I'd say. I liked the way the sponge was squishy and soaked into the fruit and jelly layers too. Here, we used strawberries to add moisture to the cake base. We smashed the strawberries and let them sit with a couple of tablespoons of sugar for a few minutes before spooning the mixture over the pieces of pound cake.The final layer of your trifle is the cream. For peace of mind, Granny recommends using whipping cream; as it is easier to whip without the risk of over-whipping. However, I tend to find that whipping cream isn’t as readily available, compared to double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned). Growing up, my family always used Bird’s Custard Powder in our English trifle. However, it’s hard to find where I live, so I went ahead and made the custard from scratch. I really do love pudding, but for this dessert, I insist on using custard. There’s something about the beautiful aroma of custard that reminds me of the house we lived in before coming to America. I savor it. If you are planning to serve a Trifle for dessert, it really is best to try and make it a day in advance, as this gives the jam roll enough time to absorb juice from the fruit as well as letting the flavours combine.