My Mum's Trifle

I don't mean to brag (ok, actually I am :p) but when it comes to making trifle, I am one of the best. The fact that there's really nothing in a trifle that could go wrong is the main reason why this is true. Layers of soft yummy cake, fruits, custard (mmmmmm...), jelly, whipped cream and more fruits - how could it not be so good? You can never fail with trifle. Unless if you make it ala Rachel from Friends - putting beef sauteed with peas & onions in it!

I may not be known as making the best cakes & bakes in my family but they know that trifle is my thing. It's always a hit when I make it. I've also shared this with a lot of my friends, some of whom have become such an expert at making them, even better mine. This is true because one time, Michael actually asked me to learn how to make it from my friend when she served her trifle, without realizing that I've made the exact same thing for him few times before. Isk..

There's really nothing much to it and I've seen a lot of trifles with similar ingredients to my mum's recipe. So there's no big secret. But what I'm going to emphasize is on some details of making it look good and taste better, especially for 1st timers. For example, Michael doesn't like it if the cake's too soggy. Or  my sister told me her son complained that hers didn't look like mine. Something about the jelly & custard looking awkward. Some friends have the layers all mixed up and some wanted the exact type or brand of stuff that I used because the ones they made didn't taste quite the same as mine.

So here's how it goes...

Ingredients: (by layer)

1. 1 packet Swiss roll - I prefer vanilla or chocolate ones with cream filling. If there's none then the jam filling would do (like pic below). However I find the jam filling or other fancy ones too sweet & meddle with the whole trifle flavor. So I'd try to find the cream filling ones if I can.

2. 1 large tinned mixed fruit cocktail - mixture of peaches, cherries, grapes & pineapples ones. I bought the tropical fruits one by mistake once with papaya & nata de coco in it, didn't turn out as good.

3. Custard - made from 3 tablespoon custard powder & follow the instructions on the packet accordingly.

4. 1 packet Jelly- in Malaysia, Nona jelly packets, previously known as Alsa. I normally use the strawberry flavour one.

5. Whipped cream - optional (I use it on special occasions or when I feel like indulging)

6. 1 large tinned peaches -  you can use strawberries or other pretty looking fruits but I've always used peaches. They're good to have and add into my ingredient number 2 if it's not enough to fill up the swiss roll layer.


Method:

1.Make the custard first as per packet instructions, stirring constantly. You don't want it too watery or too thick. Adjust the amount of water/milk for thickness.The consistency is that of a refrigerated condensed milk. A bit thick but still smooth and flow-y.

2. While letting the custard cool, layer the swiss roll & the fruit cocktail.

a) Swiss roll
It's important to slice it the same size, 1 - 1 1/2 cm. When you arrange the slices, there's going to be gaps in between so fill those up with the last 1-2 slices of roll. Cut it up in small pieces, flatten it firmly in between the gaps. Doesn't matter if it looks ugly, it'll be covered with fruits. But you have to make sure there's no gaps and it's all EVEN. If not the custard or jelly will seep through and ruin the layer & the shape of your trifle.

b) Fruit cocktail

Use a spoon and spread the fruits on top of cake. No need to drain the syrup out. As you scoop the fruits, whatever amount of syrup that comes with it, just spread it over. I used to pour the rest of the syrup on top of the cake but with Michael, I leave out the leftover as I don't want the cake to be too soggy. Again, try even out all the fruits, with no gaps or no bits sticking out higher than the rest.

3. By the time you layer a) and b) the custard should be cool & thick enough to spread on top of the fruits. Spread evenly, pressing & covering the bumps of the fruits, leaving a smooth custard surface.

4. Cook the jelly as per packet. Let the jelly cool a bit. I normally slice the peaches and clean the dishes and by the time I finish, the jelly temperature would be just about right. But if you buy the ready-sliced peaches, then you wait a bit lah :p Make sure it's not too hot as it'll cut through the custard, making it lumpy or making holes that the jelly would end up blending with the custard and you won't get that nice jelly layer. Not too cool either cause then the jelly would almost set and when you pour it, the jelly won't look all smooth. 

Don't pour the jelly directly from the jug/cup/pan. Hold a spoon close to the trifle and pour the jelly on the spoon, letting it flow slowly. Move the spoon slowly from one end of the dish to the other while pouring, till the custard surface is evenly covered. 

As a precaution, prepare extra jelly mixture. If the trifle gets lumpy or is uneven that you can see the custard layer, just keep pouring the jelly till it's all covered. There'll be a thick layer of jelly but at least it'll look good and more jelly doesn't mean less yummy. Or an alternative is to have extra peaches & arrange them really close together to cover any imperfections.

5. If you're having whipped cream, let the jelly set fully before you spread the cream. Then arrange the peaches.

6. If you're skipping the cream, let the jelly half set before you arrange the peaches. If it's fully set, the peaches will slide around & not sit firmly.

7. Cling wrapped & keep in fridge overnight for best results or make it early morning and have for dessert after dinner. It won't taste as good if you have it any earlier.

see the left one where you can see bit of custard? I ran out of jelly! That bowl is for personal consumption:p

I love making this to bring to people's house cause it's a sure hit or when having people over because I can make the night before and concentrate on preparing the other dishes on the day itself. There's rarely any leftovers and even if there is, it's one of those leftovers that you're glad to find sitting in your fridge the next day, for your own indulgence. :)

Enjoy!