If I had to choose one dessert as the most nostalgic for me, that would be a
traditional English Trifle. I love the flavour combinations and it reminds me of the girls gatherings at Thalia's house ending up eating at once a whole bowl of Ms Janet's trifle.
To be honest I have tried quite a few trifle recipes, but for me the best one is that of Ms Janet's.
Essentially, a trifle needs a sponge soaked in sherry (for adults) or fruit juice (for teetotallers or children), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference.
A trifle made with jelly might be more appealing to children; if so, do leave out the sherry.
Make note that when making this dessert, the trifle can be made in one large glass dish or assembled in individual glasses.
INGREDIENTS:
160gr sponge cake (pantespani in greek) or a pack of ladyfingers
3 tablespoons sweet sherry
1/2 cup/135gr strawberry or raspberry jelly
300gr fresh strawberries (or raspberries; if frozen, defrosted)
2 cups/500ml thick homemade custard
2 cups/500ml whipping cream (softly whipped)
Garnish: 1) sliced strawberries or whole raspberries and 2) toasted flaked almonds (optional)
Tip #1 You will need to make the cake and the custard first. Obviously, if you are using a packaged pound cake or ladyfingers, then start with the custard. If you are making a cake from scratch, be sure to bake that up first. Both the cake and the custard will need to cool before assembling the trifle.
DIRECTIONS:
Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. f you want to use sherry now is the time, 2 tablespoons should more than enough, leave to soak for 5 minutes
Cover the fingers with a thick layer of raspberries or strawberries.
Slowly and gently pour over one-third of the liquid jelly and put into the fridge - doing this will set the sponge and fruit into the bottom of the bowl.
Once this layer is set, pour over the remaining jelly and leave to set
Once set, spoon a thick layer of custard on top
Finish with a thick layer of whipped cream either spooned over or piped using a pipping bag
You can decorate the trifle as you wish, with fresh fruit & almond flakes
Tip #2: remember you can use ladyfingers for a lighter spoonful.
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