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. 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. 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.) Next, layer on the rasberry gelatin, just before it has completely set (see pic.). Place the trifles in the fridge while you make the custard. NB adding fresh kiwi, pineapple or papaya will prevent the jelly from setting.. Bird's Strawberry Trifle Dessert Kit. Perfect dessert in just a few easy steps!. Just add water, milk/milk alternative & sugar. Makes 6 portions. Suitable for vegetarians. Bird's.

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! As you can tell from the ingredients, this is not a fussy recipe as most of the ingredients have no measurements. You can just use as much as you like for the most part; I am showing how to make individual trifles, but to make it like Sheila’s (top photo) just layer everything in a large glass bowl.If you want to avoid using kirsch, you can use tinned cherries that are in syrup, or the cherry pie filling. Or, you can de-stone fresh cherries! It is entirely optional, and where all you are doing is layer different bits, it is very easy to use what you want.

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. In spite of this trifle being rich and chocolatey, the fluffy mousse and Cool Whip keep it from being too heavy or filling. 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. 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 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.

Reviews

This recipe has been requested over and over and although there are many amazing recipes out there,I thought I would post my own version on to my blog as you guys seem to want it! A while ago we were invited over for dinner at my friend Sheila’s home. Sheila is from England (if you couldn’t figure that our from her photo) and is a wonderful cook, and never skips dessert, or “pudding’. This time was no exception, and she rather outdid herself with a most incredibly delicious chocolate trifle which was her very own recipe! Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. In a bowl, whisk the egg yolks together with the sugar and cornstarch. It will be all lovely and yellow.