Trifles with Jelly

The secret is the amount of Sherry you pour on the sponges, that is what keeps them down
No Sherry then it is not a trifle

 

Soggify the Base, then freeze it. Pour the jelly mix on when it's cooled enough so it's still fully liquid but not set, then into the fridge to set.

 

Nahhh Jack, we're teetotal So Sherry's not an option, it works without though.

 

I had soaked the sponges in loads of fruit juice and creme de cassis....id have thought it would have stayed down but it didnt.

I like the freezing idea and my grandma said about swiss roll too....

Been lookign on the internet and apparently u should only put a tiny amount of jelly in over the fruit and sponges so it doesnt really float.....can't do that as I love the Jelly!

 

Ah then Snorky above has the right idea some heavy fruit syrup say from tinned peaches
Then possibly an idea is to make a shallow trifle, then top it up when almost set, just add loads of Jelly, rich custard, and double whipped cream

 

I use a full pint of jelly. Go with the Swiss roll Snorky, it's not failed me yet and it's nicer than trifle sponges. Then follow with custard and cream as Jack says.

 

MMmmm Custard AND Cream

 

Don't like cream ( can't eat it anyway ).

Gotta be Dream Topping, we usually put an extra packet in so it's really thick

 

Next time i will def use swiss roll and see what happens. The trifle was/is delicious...i'd recommend putting creme de cassis in if you are not a teetotaler

 

Q. How do you make a Swiss roll?



A. Push one down a steep hill.


I'll get my coat.

 

Ha ha thanks @clueless1 that made me chuckle. Needed that today as I'm in mourning for george michael. Boo hoo.