A classic English dessert and yet again one of those desserts when mentioned in North America gets puzzled expressions on people’s faces. Thanks to Master Chef & Gordon Ramsay whose favourite dessert is Trifle, North Americans are now getting more familiar with this piece of art of a dessert. I’ve grown up having trifle for as long as I remember. My mother made the most absolute basic version of Trifle which was wonderful for us as kids. But my aunt introduced us to her trifle version a few years ago which is now the highlight of many family dinner parties. I have tried to replicate her version and given it my own twist. It is a wonderful dessert and a real winner at parties.
1 Loaf Basic Pound Cake
1 small packet of dried apricots
1 Can peach or Mandarin
Strawberry or Raspberry Jam
- Make custard according to packet instructions. It should be slightly thick so it doesn’t settle to the bottom of the bowl. Prepare it overnight if possible
- Stew dried apricots without sugar in a little bit of water until the water has evaporated and the apricots are soft. Deseed.
- Cut cake into thin slices and apply Jam on one side of the cake. Layer the bottom of the Trifle Bowl, Jam side facing down.
- Spread a layer of stewed apricots and then add another layer of cake with Jam
- Next add a layer of peaches
- Finally pour the custard over the peaches slowly so you can let some of it dribble down to the base and fill up the empty spaces
- Add another layer of cake and pour some more custard on top
- Finally, whisk the double cream until it is smooth, a few stirs will do – DO NOT WHIP. Pour over the custard layer
- Break shards of Caramel and place them on top of the cream and sprinkle with flaked Almonds.
- For best results let it set in the fridge overnight so all the ingredients come together