I used to be the one who didn't know what trifle is.
It's ok. Because the first time I saw it I just sat there, at the corner of the table, waiting to dig in. And that was when I had this special connection with trifles. Any trifles. And that was also when I started to google recipes on it.
The first few attempts of making it weren't as great as it was supposed to be. There was no etiquette on how to eating it and so it would be advisable if you made it into individuals one. So usually when my trifle ended up being runny, we just ate it among us only, and not for the guests.
Time after time, I made few adjustments here and there, learned from mistakes, and there; the perfect trifle. My trifle.
Trifles were always a hit during raya, open houses or even parties. People came and started to asking for the recipes. To make a trifle is easy but the most trickiest part was the custard mixture.
Last February my brother told me that he wanted me to bake or made something for dessert for a friend's farewell party. And since I also made a cheesecake for his friend, i suggested him something cold dessert rather than having two cakes. So I doubled the recipe and made two big bowls; one for him and the other one for home as everyone loves trifle so much (eventhough there was only two of us at home).
My Trifle(which equals to one portion only)1 vanilla swiss roll (or any cakes but please try to find a high quality one, the denser the better but it must be soft. Do not use those airy and spongy sponge cake as it may get soggy after a while. I got my swiss roll from King's.)2 cans evaporated milk (IDEAL)1 cup sugar (I suggest you add gradually until it is sweet enough for your liking)4 tbsp full custard powder1/2 can warm water1 medium jar of high quality strawberry jemWhipped creamStrawberries ( a lot and also other fruits that you like. I used peaches also)
- Slice the swiss roll into 15 equal parts (or more depending on your bowl). Do not slice too thin and do not slice it too thin. Thin: it will get soggy. Thick: it will be to cakey. Arrange it on your bowl, making sure the bottom of the bowl is fully covered.
- Heat the jem on a low heat with one tbsp warm water, simmer it for a while until it liquify. Spread half of it on top of the cake evenly.
- Next, arrange the strawberries slices and peaches on top of the cake.
- Heat two cans of evaporated milk on a low heat together with sugar. Dissolve the custard powder with warm water and stir until there is no lumps. Pour it into the milk mixture and continue stirring. When its boil. continue stir with a wooden spoon until it thickens and shiny, remove from heat and let it cool down a bit.
- Pour the custard mixture on the bowl, on top of the cake and jem. Let it set for a while in the fridge about 15 minutes. Spread the rest of the strawberry jem on it.
- Meanwhile, beat whipping cream until it thickens and double up in size. Pour it on top of the cooled custard pudding with strawberries slices and peaches. Decorate as you wish.