For the past 5 years or so, I’ve made Trifle every Christmas. It’s a recipe I nicked out of a Harrod’s Cookbook I own. I actually now have the recipe memorized. Here’s the one I made last year in Vegas for the Fam.
It’s always a big hit. So I thought I’d share the recipe.
It begins with some good music. I opted for Elvis Christmas Songs. Does it get any better than Blue Christmas? Rhetorical question.
Find a large glass bowl and add in (2) packets of fresh raspberries and sprinkle with some sugar. Even douse them with some sherry if you want. Let them sit for a few hours for the juices to invigorate. (I made this version sans alcohol).
Then cut up some Angel Food Cake or Sponge Cake and spread jam on both sides – opt for a raspberry or strawberry jam. And then add the cake on top of the raspberries, covering them. Add in a little more sherry if you need it. You probably do, it is the Holiday season.
Throw some sliced peaches on top of the cake, for a little fruit surprise. Don’t mind my son’s little hand in the above photo. I was teaching him the tradition. Take a swig of the sherry and pour some more in for your homies.
Get some chocolate covered macaroons, break them up, and place them over everything. Keep pouring in the liquor if you want. You want the little guys to soak up any fluids you might add.
Next step, make the custard. I am terrible at making the real stuff, because it always, always goes wrong. So I use a Bird’s Custard Mix and it’s delicious. It’s also what my Grandad used back in the day, poured over some Rhubarb Pie. Yum. Just ignore the hydrogenated vegetable oil.
You want the custard to reach the bottom and seep into the macaroons, so don’t be afraid to poke around with a fork. Stop adding booze, you’re on the verge of creating a new happy hour drink. Let everything sit in the fridge, overnight if you can.
When you’re ready to serve to your lovely family and friends, make the whipped cream and shave some chocolate on top. Serve. It’s Triflin’!
Sit back, watch as your guests ask for the recipe and your autograph. Send thank you notes to Harrod’s in London. You did well.
Looks a great trifle. Are you telling us that your grandad Cornacchia used ‘birds’ I think it must have definitely been him …….lovely lovely man. I make trifle for my family every year very similar to yours but I use sponge to soak up the sherry. Have a great Christmas and all the best for the New Year. I’ve tried to make contact with your Mum tonight but no success. Please let her know that I am thinking of her. Lots of love xx Rose