Most sponge cakes need additional moisture of some sort, whether it’s from a soak of simple syrup, or sherry! However, if you want to make your entire trifle from scratch, here is a great custard recipe. In my opinion the best part of a trifle is that it’s easy to make.
I chose to use vanilla pudding instead of custard in this berry trifle to keep things simple. The best part about trifles is that you can fill them with whatever you want, and build them in whatever order you like. Keeping Things Simple: How I Like To Make Trifles Most trifles these days are made a bit differently though! There also are about a million variations out there, from lemon to chocolate. I also didn’t know the proper order of the layers.Īfter a bit of sleuthing (thank you wikipedia), I learned that traditional English trifles are usually built with a base of sponge cake or ladyfingers, soaked in sherry or fortified wine.Ĭustard, fruit, and jam are layered on top of the cake, and sometimes topped with whipped cream. However, I wasn’t quite sure about the rest. I know that trifles involve bits of cake, whipped cream, and berries. To be honest, I had to google the full-blown definition of a trifle. They’re are packed with light fillings and fruit and are always so refreshing. Sometimes I forget trifles exist because I get so caught up in my world of layer cakes.īut trifles are seriously the perfect summer dessert. To say I’ve been having a hard time getting back in the swing of things would be an understatement.
We just got back from a long weekend in Key West and I wanted to whip up something quick and easy for the Fourth of July. That’s where trifles come in…or more specifically this berry trifle. I don’t want to spend hours in my hot kitchen as the summer heat really starts to set in.
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