It was originally designed as way to use up stale cake and leftovers, soaked in alcohol, and then stacked with fruit, custard and sometimes jelly in a round bowl.
These days the humble trifle not only tastes delicious, but it looks great on social media.
Trifle is making a bit of a comeback at the moment, and Brisbane chef Jan Cranitch has put together an easy recipe for a show-stopping trifle.
Ingredients
Method
- 1.Make your jelly the night before so it sets overnight.
- 2.Lay out all your ingredients. Choose your glass bowl (or individual glasses) to showcase the trifle.
- 3.Puree 1 cup of mango with ½ cup of coconut water.
- 4.Slice up jam rolls, keeping a couple aside to garnish.
- 5.Place layers in the glass in the following order: jelly base, jam roll slices, jelly, mango cubes, frozen blueberries and raspberries, jelly, custard, mango puree, custard. To garnish: add strawberries, fam roll slices, fresh mint, umbrella, toasted coconut and Persian fairy floss.
- 6.Serve immediately.
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