Janet's Traditional English Trifle

If I had to choose one dessert as the most nostalgic for me, that would be a

traditional English Trifle. I love the flavour combinations and it reminds me of the girls gatherings at Thalia's house ending up eating at once a whole bowl of Ms Janet's trifle.

To be honest I have tried quite a few trifle recipes, but for me the best one is that of Ms Janet's.

Essentially, a trifle needs a sponge soaked in sherry (for adults) or fruit juice (for teetotallers or children), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference.

A trifle made with jelly might be more appealing to children; if so, do leave out the sherry.

Make note that when making this dessert, the trifle can be made in one large glass dish or assembled in individual glasses.

INGREDIENTS:

• 160gr sponge cake (pantespani in greek) or a pack of ladyfingers

• 3 tablespoons sweet sherry

• 1/2 cup/135gr strawberry or raspberry jelly

• 300gr fresh strawberries (or raspberries; if frozen, defrosted)

• 2 cups/500ml thick homemade custard 

• 2 cups/500ml whipping cream (softly whipped)

• Garnish: 1) sliced strawberries or whole raspberries and 2) toasted flaked almonds (optional)

Tip #1 You will need to make the cake and the custard first. Obviously, if you are using a packaged pound cake or ladyfingers, then start with the custard. If you are making a cake from scratch, be sure to bake that up first. Both the cake and the custard will need to cool before assembling the trifle.

DIRECTIONS:

• Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. f you want to use sherry now is the time, 2 tablespoons should more than enough, leave to soak for 5 minutes

• Cover the fingers with a thick layer of raspberries or strawberries.

• Slowly and gently pour over one-third of the liquid jelly and put into the fridge - doing this will set the sponge and fruit into the bottom of the bowl.

• Once this layer is set, pour over the remaining jelly and leave to set

• Once set, spoon a thick layer of custard on top

• Finish with a thick layer of whipped cream either spooned over or piped using a pipping bag

• You can decorate the trifle as you wish, with fresh fruit & almond flakes

Tip #2: remember you can use ladyfingers for a lighter spoonful.