Birds Trifle Kit Strawberry Flavour 141g and Chocolate Flavour 122g 2 Pack

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A trifle is made in a similar manner to a tiramisu. I had actually made a white cake and we only used a few pieces, so I used the rest to make my trifle. Over the years, trifles [in America] have been adapted to fit into a family’s tastes. Some use pudding, some don’t include sherry or Madeira wine, but instead non-alcoholic juices, and some even use chocolate and other ingredients.

Reserve one square of the chocolate for decoration and put the rest in a medium heatproof bowl and either melt in a microwave on HIGH for about 1–1½ minutes, or place over a saucepan of gently simmering water. Once almost melted, remove from the heat and stir until smooth. I chopped fresh strawberries and used fresh raspberries as well. It’s not uncommon for people to use frozen fruit, thaw it out and macerate it, especially in the winter months when [good] fresh fruit is not readily available. Some English cooks don’t macerate the fruit at all, they just use it as is. Unless I’m getting my berries at their peak season, I tend to macerate them or they are a bit too tart. Macerate the sliced berries with sugar and sherry and set aside. 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). Chocolate trifle is a twist on a British classic, and the chocolate flavor is fantastic with the other parts of this trifle. Add some chocolate buttons for a truly British dish!For the custard, I bought a good quality ready made custard from the chilled aisle – I chop up some dark chocolate finely (it’s good to use dark chocolate even if you don’t like dark chocolate because the flavour lightens a lot in the custard). You add the two to a pan and heat together until the chocolate has melted! I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well!

To make the custard begin by heating the milk in a saucepan. You just want it to come to a simmer, you’ll see steam rising from the surface as well. (If you are using Bird’s custard, follow the preparation instructions on the canister for two pints.) Arrange the sliced Swiss roll around the base and sides of a medium trifle dish. Drizzle with the cherry brandy, brandy or kirsch if using.Whip up your own delicious strawberry trifle in a few simple steps for the perfect dessert to enjoy at home with loved ones. Use milk or a milk alternative to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Finish with a slice of fresh fruit* and sponge fingers before adding the jelly or grate a little more chocolate over the top. Bird's® is the original custard brand, established in 1837 and loved by generations ever since. Drain the cherries, reserving the syrup. (If the cherries contain stones, you may wish to stone the cherries at this point, especially if serving children – you can do this by poking with a skewer, halving the cherries and removing the stones, or using a cherry stoner. Otherwise, leave the stones in place and warn people before they begin to eat.) For the cream, I used double cream and whipped it together with some icing sugar for a slightly level of sweetness and to stabilise the cream – you can add kirsch to this too if you want but it’s not essential and I didn’t this time. If you wanted chocolate cream however you can add 1 heaped tablespoon of cocoa powder! Brownies, cherries and decoration Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Add fresh fruit of your choice* with the sponge fingers before adding the jelly. Top with sliced fruit or grate a little more chocolate over the top. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it.

Chocolate Flavour Whip Mix: Sugar, Modified Potato Starch, Palm Oil, Fat Reduced Cocoa Powder, Gelling Agents (Diphosphates, Sodium Phosphates), Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Milk Chocolate Powder (2%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Lactose ( Milk), Milk Proteins, Colours (Plain Caramel, Carotenes), Whey Powder ( Milk), Calcium Carbonate, Anti-Caking Agent (Silicon Dioxide), Flavouring, Chocolate Flavoured Custard Powder: Maize Starch, Fat Reduced Cocoa Powder, Milk Chocolate Powder (2.5%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Colour (Plain Caramel), Trifle Topping Mix: Fully Hydrogenated Palm Oil, Sugar, Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Modified Maize Starch, Whey Powder ( Milk), Lactose ( Milk), Milk Proteins, Anti-Caking Agent (Silicon Dioxide), Stabiliser (Cellulose Gum), Flavouring, Colour (Carotenes), Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Proteins, Flavouring, Acid (Citric Acid), Chocolate Flavoured Sugar Sprinkles: Sugar, Vegetable Fats (Palm, Shea), Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Glazing Agents (Gum Arabic, Shellac) Now repeat those layers two more times. Garnish with fresh sliced strawberries or raspberries and chill in the refrigerator until ready to serve. Ok, we’ll make it in a sec, but first I’ll talk about some substitutions if you can’t get a couple of the ingredients where you live. Substitute for Skor Bar: 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 For this recipe it is relatively similar to my Terry’s chocolate orange trifle because I just love how that works together – instead of the orange obviously we have cherry and kirsch.When you’re ready to assemble the trifle, layer one-third of the cake cubes, jam side up, in the bottom of the trifle dish.

A Skor bar is a thin bar of buttery toffee covered in a layer of chocolate. Heath Bars and Dime Bars are fairly similar and can be used as a substitute for Skor in this recipe. Substitute for Cool Whip 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. Seriously. What other large dessert could you make so easily? And hello… would it look this gorgeous? For the rest of the trifle I used a tub of brownie bites from the bakery aisle, the cherries from the jar of cherries in kirsch, fresh cherries for the decoration, cherry jam, and some grated chocolate and sprinkles. 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’m actually half Scottish (my dad was born in the Shetland Isles of Scotland) and half English (mom was born in England, I in Leicester). I still have family in the UK, some in Cornwall, more in Droitwich Spa and others in Canterbury just to name a few!