HOW TO MAKE MINI TRIFLE’S
Make a quick and simple sherry trifle for one using crumbled Madeira cake, store-bought custard, raspberry jelly (or any other jam of your choice), and whipped cream. These quick and simple little trifles, which are served in individual dessert glasses, are the ideal choice for a dessert that can be prepared in advance.
You can garnish the tops of your trifles with fresh berries, mint, and chopped nuts. However, you may use any fresh fruit (use fruit that is in season), nuts, or even chocolate curls instead of or in addition to these toppings. These little trifles are the ideal dessert to serve at holiday celebrations, summer barbecues, or even dinner parties.
If you would like to prepare these trifles in advance, just assemble them up to twenty-four hours before they are to be served, but wait to top them with whipped cream until right before they are to be presented to the guests. Refrigerate after wrapping in cling film and storing in the freezer until required.
THE INGREDIENTS LIST:
A regular white Cake; I used 200 grams.
4 Tsp.Of Sherry.
5 Tbsp.Of Raspberry Jam.
250 grams.Of Raspberries (add 8 more for garnish)
250 ml.Of Ready Made Custard.
1 Tsp.Of Vanilla Extract.
300 ml.Of Double Cream.
2 Tbsp.Of Icing Sugar.
Chopped Pistachios to decorate.
PREPARATION:
1st Step
Crumble or slice the white cake and divide it evenly among eight large dessert glasses. Sprinkle a half teaspoon of sherry into each glass and allow it to soak into the cake.
2nd Step
Place the raspberry jam inside of a pot and heat it up until it has reached the desired consistency. Don’t let it boil.
3rd Step
Remove the pan from the heat and add the fresh raspberries while stirring. After allowing it to somewhat cool, divide it evenly over the slices of cake that have been soaked in sherry.
4th Step
Pour some vanilla-flavored ready-made custard over the raspberry jelly and mix in the jelly.
5th Step
To decorate, whip the double cream and icing sugar until soft peaks form and dollop on top of each trifle.
6th Step
Sprinkle some chopped pistachios and fresh raspberries over top for garnish. Put in the refrigerator for at least three hours to chill.