This was the first time I tried my hands on Trifle, though I have eaten it soo many times. I had never imagined making one at home...But I liked it more than the store brought ones ;)
Pound cake/ trifle sponge,
2-3 tbsp strawberry jam,
16 oz whipped cream,
400 g of fresh strawberries,
1 tsp sugar,
1 cup water and
1/2 tsp vanilla extract.
1 1/2 cup sugar,
1/4 cup sugar,
2 tbsp cornstarch,
2 egg yolks and
1 tsp vanilla extract.
For the custard,in a bowl incorporate the sugar, cornstarch and beaten egg yolks with some milk to make a smooth paste without lumps. In a saucepan bring the remaining milk to boil, remove the milk away from heat and add the above paste to it very slowly, incorporating it with the milk. Return the saucepan and cook over very low heat until the mixture thickens, add vanilla extract. Keep aside to cool until ready to use.
Cut some strawberries into halves and add 2-3 tbsp of sugar to it and refrigerate for 30 minutes until ready to use.
Traditionally sherry is sprinkled on the trifle sponge to make it moist. But..as I don't use it, I made a syrup by mixing 1 tsp of sugar and 1/2 tsp vanilla extract with 1 cup of water.Mix well till sugar dissolves and keep aside.
Cut the trifle sponge /pound cake into slices and place them on the base of a glass bowl. Now sprinkle some vanilla syrup on them and spread the strawberry jam on the slices. Now arrange and with the refrigerated strawberries .Pour custard on these strawberries and finally spread a layer of whipped cream. Garnish with whipped cream and some fresh strawberries.
The trifle can also be arranged in single serving bowls like in the picture on the right side :)
This is my entry for Simran's AWED- Britain started by DK of Chef In You.