fruit trifle

Trifle is actually a traditional british dessert made up of 3 (triple) layers - sponge cakes, sprinkled with berries and sherry and finally the custard layer and decorated with  cream.

i learned how to make my version of trifle from my auntie Nik Azizah. making trifle is dead easy  and i used to make it for any jamuan at home and its always been my contribution for jamuan pot luck raya at my previous work place.  

my kids and their father love it but encik suami always complained that i only make them when we're having guests. yesterday my friend Jam asked for the recipe (she had a taste of the trifle when she visited us in february) and it prompted me to make it for tonite's iftar & to surprise my other half as well. 

clockwise : 1st layer - sliced swise roll at the base (if  there's extra then put some at the side), 2nd layer - fruit cocktail, 3rd layer - custard, 4th layer - jelly     

and lastly, spread whipped cream & decorate with fruits.

ingredients  (fit 1 large casserole dish)

1 swiss roll (i used Tesco's Jumbo Strawberry & Vanilla swiss roll) 

1 large can fruit cocktail in syrup

for jelly layer

2 boxes jelly crystals, any flavour  (i used Nona brand)

600ml boiling water

for decoration

1 tub 300ml  whipping cream/double cream

1 can sliced peaches in syrup  or fresh berries 

for the custard layer

1 egg

3 tbsp sugar

2 tbsp custard powder

500ml fresh milk

to make the custard :

1. whisk the egg, custard and sugar in a bowl till smooth/well blended
2. pour milk in pan & bring the milk to simmering point (not boiling) slowly over low heat
3. remove milkpan from stove and pour hot milk over custard mix, whisking all the time
4. return to the pan, stir gently with wooden spoon/whisk until thickened

method :

1. slice the swiss rolls and put a layer of swiss roll in the bottom of a glass casserole dish and spoon over the fruit cocktail. pour the syrup over to dampen the swiss roll.
2. pour the custard mix on the fruit layer. let it set and cool a bit
3. meanwhile, mix jelly crystal with boiling water. i normally use 300ml boiling water for 1 packet of jelly.
4. once the custard is set (not hardened), pour the jelly mix slowly over custard. you may 'tear' the custard layer a bit but dont worry..
5. lastly, whip the cream to soft peak and dollop onto the jelly. and scatter some fruits over to finish off.
6. chill for an hour.