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

Product Information

I start by layering the Swiss roll at the bottom and around the bottom edge because it looks pretty, then I pour over some of the chocolate custard. Then, I add some of the cherries soaked in kirsch, and some of the brownie bites.

Add the custard to the melted chocolate and stir well. Transfer to a saucepan and heat very gently, for just 20–30 seconds, stirring constantly until the custard is smooth and glossy. Don’t allow to get too warm. For the custard, I bought a good quality ready made custard from the chilled aisle – I chop up some dark chocolate finely (it’s good to use dark chocolate even if you don’t like dark chocolate because the flavour lightens a lot in the custard). You add the two to a pan and heat together until the chocolate has melted! 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! Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Chocolate Flavour Whip Mix: Sugar, Modified Potato Starch, Palm Oil, Fat Reduced Cocoa Powder, Gelling Agents (Diphosphates, Sodium Phosphates), Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Milk Chocolate Powder (2%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Lactose ( Milk), Milk Proteins, Colours (Plain Caramel, Carotenes), Whey Powder ( Milk), Calcium Carbonate, Anti-Caking Agent (Silicon Dioxide), Flavouring, Chocolate Flavoured Custard Powder: Maize Starch, Fat Reduced Cocoa Powder, Milk Chocolate Powder (2.5%) (Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Skimmed Milk Powder), Colour (Plain Caramel), Trifle Topping Mix: Fully Hydrogenated Palm Oil, Sugar, Emulsifiers (Propylene Glycol Esters of Fatty Acids, Lecithins), Modified Maize Starch, Whey Powder ( Milk), Lactose ( Milk), Milk Proteins, Anti-Caking Agent (Silicon Dioxide), Stabiliser (Cellulose Gum), Flavouring, Colour (Carotenes), Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Proteins, Flavouring, Acid (Citric Acid), Chocolate Flavoured Sugar Sprinkles: Sugar, Vegetable Fats (Palm, Shea), Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Glazing Agents (Gum Arabic, Shellac)Sheila made hers in one large bowl, but I made individual chocolate trifles so you can see both ways of serving them. This trifle is a perfect summer dessert as there is no baking, and it is served cold. Not to mention that it has to be prepared ahead of time, so it’s great for dinner parties or get togethers. In a bowl, whisk the egg yolks together with the sugar and cornstarch. It will be all lovely and yellow. In spite of this trifle being rich and chocolatey, the fluffy mousse and Cool Whip keep it from being too heavy or filling.

Break each sponge finger into 4 pieces, place in a serving dish and cover with the cooled jelly. Refrigerate for 30 - 40 mins. Spread the jam on the pieces of pound cake and place on the bottom of the ramekin or bowl you are using. In a trifle bowl or large glass salad bowl, layer half of the brownies, mousse, cherries and Cool Whip. 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.

Original Custard Powder

When you’re ready to assemble the trifle, layer one-third of the cake cubes, jam side up, in the bottom of the trifle dish. As you can tell from the ingredients, this is not a fussy recipe as most of the ingredients have no measurements. You can just use as much as you like for the most part; I am showing how to make individual trifles, but to make it like Sheila’s (top photo) just layer everything in a large glass bowl. 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. Cool whip is a processed whipped topping similar to whipped cream, but unlike whipped cream, it holds its form and won’t fall flat over time. Apparently, you can’t get Cool Whip in Australia, but one of my Aussie readers kindly sent me this recipe for homemade Cool Whip. Others have said they make their own own Cool Whip by adding icing sugar (powdered sugar) to real whipped cream.