Tuesday, December 31, 2013

Tropical trifle

Here's the last 'festive' dish of the holiday season. Normal (ie healthier) service will resume soon. Anyway, in case you're looking for some indulgence before grim January gets under way, I can recommend this trifle.


This was a collective family effort in the making, but masterminded by my mother-in-law. It features trifle sponges spread with apricot jam, sprinkled with some brandy (we didn't have any sherry, though  that would be more traditional - or I bet rum would work well) and some juice drained from the tinned mangoes. Add sliced tinned mangoes and the seeds of half a pomegranate, then a thick layer of custard (we used Bird's, though you could use the chilled kind, or make it from scratch if you have the time). Top with plenty of whipped cream. You could then sprinkle with some toasted flaked almonds, but I thought some more pomegranate seeds looked beautiful, and quite festive, on top of the white cream. Finally, we had some Chinese gooseberries, or physalis, so these went on too (minus their papery cases) but I don't think they're strictly necessary.

One of the great things about trifle is that you can adapt it to whatever fruit you have or takes your fancy. You could certainly add some clementines if you have some that need using up after Christmas. And if you don't have trifle sponges, just use whatever cake you do have. I sometimes buy a cheap Swiss roll for making trifle, which means you don't have to bother spreading it with jam - just slice and arrange in the bottom of your dish.

Whatever you're eating, have a Happy New Year and a great 2014.

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