The best trifle in the world ever?
Some days are busy days. Some days are lazy days. But in my book at least, everyday can (and quite frankly should) be a trifle day.
There’s something so comforting about the boozy, oozy yumminess of a trifle that brings back my childhood in every spoonful. So it was fortuitous that the Mother in law came to lunch on Sunday and I could try out a new recipe with this box of goodies that Hartley’s kindly gifted us.
We started off with the husband’s slow roasted pulled pork and the most amazing crackling and roasted vegetables – just delicious!
Then it was time for desert. Now anyone who is a fan of trifle will tell you that THEIR recipe, handed down over generations no doubt, is absolutely the best in the world. In fact when I canvassed opinions on Facebook there was much debate about traditional vs modern, alcohol vs no alcohol. Personally a trifle just isn’t a trifle without a drop or two of the good stuff and that’s where this recipe starts.
Boozy Black Cherry Trifle with Hartleys Jelly
- 500g berries and their juice
- 2 tbsp sweet sherry
- Half a jar of Hartley’s Best Raspberry Jam
- Trifle sponges
- Hartley’s Black Cherry Jelly
- Double cream (or Elmlea Double for a lower fat option)
- Glace Cherries, grated dark chocolate and chocolate shapes for decoration
#1 Place the berries in a large bowl and add the sherry. Stir well and leave to steep.
#2 Make up the Hartley’s jelly according to the packet and leave to set in the fridge.
#3 Take a large trifle dish or enough smaller bowls for your guests and put the trifle sponges in a layer at the bottom. I cut mine into shapes to fit.
#4 Pour the fruit, juice and sherry mixture over the sponges and let the liquid soak in.
#5 Heat the jam in a saucepan on a medium heat for 5-8 minutes until it makes a syrup mixture. Leave to cool for a few moments before pouring over the sponge and fruit.
#6 When jelly is set and jam has cooled add the jelly to the bowl and then pour over the custard.
#7 Whip the cream (I used Elmlea) and spread in an even layer over the custard.
#8 Decorate with grated chocolate, glace cherries and chocolate shapes.
Was this the best trifle in the world ever? No, I don’t think so, it was a little too sloppy because I didn’t leave the jelly to set long enough. My bad. But the black cherry jelly is delicious and worked so well with the berries and sherry giving it a really Christmassy taste.
And you know what? If it never won a trifle competition it wouldn’t matter. Because this was the outcome. Nuff said.
Disclaimer: Hartleys gifted us a box of baking goodies including Hartleys Black Cherry Jelly and Raspberry Jam in return for this post about the trifle we designed with the ingredients.