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TIP: Making Trifles

Source of Recipe

TCPalm


Recipe Introduction

The pudding and cake for the trifle can be prepared ahead of time. In fact, the whole trifle can be assembled a day ahead of time - and it might even be better that way.

List of Ingredients

Layer the ingredients in any order you like - you're building your traditional trifle - but the suggestion in the recipe works nicely. None of the ingredient amounts is critical - a little more cake or a little less, for example, won't make any difference.

In fact, it'll even be OK if you eliminate one or two ingredients (not the cake or the pudding), but including everything called for here produces a dessert you'll be glad you didn't trifle with.

Note 1: If not preparing the custard recipe offered on this page, use pudding prepared from 3 four-serving (3-to 3.5-ounce) boxes of your favorite flavor cook-and-serve pudding mix plus 6 cups of milk (skim or any other type). Or (if you must) use instant pudding prepared from 3 four-serving (3.4-to 3.9-ounce) boxes of your favorite flavor instant pudding mix plus 6 cups of milk (skim or any other type).

Note 2: For the cake, you can use about half of a full-size angel-food cake, or a 12-ounce or larger prepared angel-food cake bar, or one layer of a two-layer cake (half of a mix), or a 9-inch square pan of brownies, or a thawed frozen 11-ounce pound cake, or a similar-size fruitcake, or two (3-ounce) packages of ladyfingers.


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It would be too bad to serve somebody a portion of trifle that consisted of nothing but, say, custard and whipped cream. (Actually, that sounds swell, but you know what I mean: It would be much better to have a serving of custard, whipped cream, nuts, berries, cake and jam.)

So whether you portion out the trifle into dessert dishes and pass them, or pass the trifle for guests to serve themselves, make sure that each serving is obtained this way, producing what might be described as a core sample:

Hold two serving spoons two or three inches apart and facing each other; insert them straight down to the bottom of the trifle, bring them together a little and lift them out as one, bringing along between them a complete section of the trifle ingredients, top to bottom.


Recipe