Trifle, name itself brings a smile on my face. I started my non-Indian dessert preparation journey from this recipe and it has come a long long way. It has been almost 20 years now. When I was in my native, exposure to the outside world was minimal and our day to day preparations were all traditional and prepared with locally available ingredients or seasonal vegetables. After my wedding, my opportunities got widened as well as the encouragement. It was not an internet era. My sources were library books and my notebook and pen. I used to read about the different cuisines, uses and ingredients. In the meantime, I tried to implicate all of that knowledge in my cooking.
Trifle is an English dessert, which is cold and creamy, that contains 3 layers. Here I usually use Sponge cake at the base, then vanilla milk custard which is topped with any seasonal fruits. Mostly Mango or strawberries. Here sponge cake will be soaked with hot custard and will swell like a thick foam. It is cooled under refrigeration and while serving, last layer will be added. It is a party pleaser and a very good idea for a large gathering and usually is loved by all. Prepared this easy dessert to celebrate 6th Anniversary of our Foodie group in Facebook.
Ingredients:
Sponge cake – ½ kg
Custard powder – 4 table spoons
Milk – 1 litre
Sugar – ½ to ¾ cup (I usually prefer light sweet)
Mango fruits – 3 to 4
Method:
-Take one flat, rectangular or square glass dish or baking dish.
-Place the first layer. Slice the sponge cake and place flat at the bottom of the dish.
-Prepare custard first:
-Pour milk to the vessel, remove half cup of milk from this vessel, mix in custard powder and make a paste and keep it ready.
-When milk starts boiling, add the custard paste and boil for some more time (2 to 3 minutes)
-Mix in sugar and stir nicely.
-Pour this hot custard over the first layer (over the sponge cake)
-Sometimes sponge cake pops up, while pouring the custard. It is ok. After some time, you will be able to press it back.
-Now cool it completely, cover with the cling wrap and keep it under refrigeration to cool.
-It takes almost 4 to 6 hours or overnight is also fine.
-Next is Fruit layer: Chop the fruits into small chunks. Remove all the pulps which is attached to the inner seed as well.
-Mix in couple of spoons of sugar and keep it in the fridge.
-Before serving, remove cling wrap and spread the fruit all over the custard.
-Take one serving spoon, dig it up to the bottom, take out all three layers, while serving and enjoy.
-If you are making this for a larger crowd, you can prepare this in advance and serve.
