Birds Trifle Kit Strawberry Flavour 141g and Chocolate Flavour 122g 2 Pack

Product Information

NB adding fresh kiwi, pineapple or papaya will prevent the jelly from setting.. Bird's Strawberry Trifle Dessert Kit. Perfect dessert in just a few easy steps!. Just add water, milk/milk alternative & sugar. Makes 6 portions. Suitable for vegetarians. Bird's.

I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well! Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned.Now repeat those layers two more times. Garnish with fresh sliced strawberries or raspberries and chill in the refrigerator until ready to serve. A trifle is made in a similar manner to a tiramisu. I had actually made a white cake and we only used a few pieces, so I used the rest to make my trifle.

I had never had a chocolate trifle before and was really amazed at how all the flavors worked together so well! Of course, I had to ask for the recipe. Sheila has graciously permitted me to share her recipe with you and I don’t know about you, but I’m elated that she did! To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. In a bowl, whisk the egg yolks together with the sugar and cornstarch. It will be all lovely and yellow.Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. For the rest of the trifle I used a tub of brownie bites from the bakery aisle, the cherries from the jar of cherries in kirsch, fresh cherries for the decoration, cherry jam, and some grated chocolate and sprinkles. The final layer of your trifle is the cream. For peace of mind, Granny recommends using whipping cream; as it is easier to whip without the risk of over-whipping. However, I tend to find that whipping cream isn’t as readily available, compared to double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned). Spread the jam on the pieces of pound cake and place on the bottom of the ramekin or bowl you are using.

Prepare the Bird’s custard according to the directions, but adding some chopped dark chocolate at the end, to make chocolate custard. You can also make homemade custard. I’m actually half Scottish (my dad was born in the Shetland Isles of Scotland) and half English (mom was born in England, I in Leicester). I still have family in the UK, some in Cornwall, more in Droitwich Spa and others in Canterbury just to name a few! We also love our desserts, or “puddings” as they are called in the UK, and sometimes combine chocolate with traditional recipes to create things like chocolate trifle. My very British friend, Sheila Drizzle the sponge with 5–6 tbsp of the cherry syrup, until lightly soaked. Reserve 6 of the cherries for decoration and scatter the rest over the sponge. Pour the chocolate custard on top. Cover and chill for 2–3 hours, or overnight, until the custard is softly set.A while ago we were invited over for dinner at my friend Sheila’s home. Sheila is from England (if you couldn’t figure that our from her photo) and is a wonderful cook, and never skips dessert, or “pudding’. This time was no exception, and she rather outdid herself with a most incredibly delicious chocolate trifle which was her very own recipe! Then, I add one some of the whipped cream, and one layer of cherry jam. Then I repeat this process, finishing with the whipped cream on top – Decorate the top with the fresh cherries, some grated chocolate and some sprinkles. I either make it in a large trifle bowl or a huge glass salad bowl, and there’s always enough to go around no matter how many people I’m feeding. First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool. In a trifle bowl or large glass salad bowl, layer half of the brownies, mousse, cherries and Cool Whip.