Wednesday, 8 September 2010

Trifling Trifle

I've never even attempted to make trifle before as it's one of those desserts that seem to have far too many things in it. However, last month I got roped into helping a friend make 170 of them for an English meal we were doing for the locals, and I realised quite a bit of cheating can be done.

So you need:

Sponge fingers (they call them boudoirs over here for some reason)
Carton of Ambrosia ready made custard (to be found in the "Exotic Foreign Food" section of the supermarket over here along with such delights as Marmite and lemon curd)
Tin of mixed fruit cocktail
Tub of thick cream (best substitute over here is Marscapone mixed with single cream, the French just can't do proper cream)
Hundreds & thousands

Break up the sponge fingers, put them in the bottom of the bowl, chuck in the mixed fruit cocktail, make the jelly up (this usually involves pouring over boiling water and stirring, not too arduous), pour it over and leave to set in the fridge. Then pour over the custard, leave in the fridge a bit longer, then add a layer of cream and top off with hundreds and thousands to keep the kids happy. Or if it isn't for the kids, don't forget to chuck sherry over the sponge fingers before you add the rest.

Easy! And the French seem to love the stuff and think it's incredibly difficult to make so you can pretend to them that it was......

1 comment:

  1. We did once find in a deep dark hidden corner of leclerc one of those toothpaste tube pouches of heavy cream, it came squeezing out of the nozzle thick, like juicy extruded carnivore dung, viscous enough to hold its shape. It wasn't called creme de fleurette, but rather creme entiere epaise. here is a picture of the package.