The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater and appeared in Thomas Dawson’s 1585 book The Good Huswifes Jewell. This flavoured thick cream was cooked gently like a custard and was grand enough to be presented in a silver bowl. These earlier trifles, it is claimed, 'derived from the flavoured almond milk of medieval times'. Early trifles were, according to food historian Annie Gray, 'more like fools (puréed fruit mixed with sweetened cream)'. Trifles evolved from these fools, and originally the two names were used interchangeably. It was not until the 1750s that trifles took the form we know today. Two recipes for what is now considered a trifle first appeared in the mid-18th century in England. Both recipes described biscuits soaked in wine layered with custard and covered in a whipped syllabub. One was in the 4th edition of Hannah Glasse’s The Art of Cookery Made Plain and Easy (1751) and the other was by an unknown author whose book was entitled The Whole Duty of a Woman (1751). This Scottish version involves whisky soaked sponges topped with layers of fresh raspberries, custard and cream. The name of the dish suggests the whisky should be liberally drizzled over the sponges!
Equipment
Weighing scales
Measuring jug
1.5 litre capacity trifle bowl
Cling film
Mixing bowl
Electric hand whisk
Saucepan
Wooden spoon
Preparation method
Cut the trifle sponges in half horizontally and spread with a layer of jam, then put them back together like a sandwich.
Place the sponges at the bottom of the trifle bowl making a layer at least 4cm thick. You may need to cut some of your sandwiches in half to neatly fit the bowl.
Sprinkle the whisky evenly over the sponges.
Place the raspberries over the whisky soaked sponges.
Cover with clingfilm and place the trifle in the fridge while you make the custard.
Place the milk in the saucepan. Cut the vanilla pod lengthways, scrape out the seeds and add to the milk along with the pod.
Bring almost to a boil and immediately remove from the heat. Set aside to cool to room temperature.
Place the egg yolks in the mixing bowl, add the sugar and cornflour and beat together with the electric hand whisk until the mixture is thick and pale in colour.
Remove the vanilla pod from the milk and slowly pour into the egg mixture, whisking until thoroughly combined.
Clean the saucepan and pour in the custard mixture. Place on a low heat and stir continually with the wooden spoon until it has thickened enough to coat the back of the spoon.
Remove from the heat and allow to cool slightly.
Take the trifle out of the fridge, uncover and pour the custard over the raspberries.
Cover with clingfilm and return to the fridge for a few hours to set the custard.
When you are nearly ready to serve the trifle whisk the double cream to soft peaks and spread over the custard. Decorate with raspberries.
Tip: Once you have separated the eggs for the egg yolks you can put the egg whites in a freezer bag or plastic container and pop in the freezer to use at a later stage (for meringues for example). They are best used within a few months.
Victorian
Serves:
8
Prep Time 3 hourshours
Cook Time 20 minutesminutes
Total Time 3 hourshours20 minutesminutes
Ingredients
8trifle sponges
8tbspScottish whisky
320graspberry jam
500graspberries
For the custard
1litre whole milk
1vanilla pod
4medium egg yolks
50gcaster sugar
50gcornflour
For the topping
250mldouble cream
Raspberries
Nutrition
Nutrition Facts
Tipsy Laird
Serving Size
317 g
Amount per Serving
Calories
541
Percent of Daily Value*
Fat
19
g
29
%
Saturated Fat
9.6
g
60
%
Cholesterol
75
mg
25
%
Sodium
200
mg
9
%
Potassium
293
mg
8
%
Carbohydrates
76
g
25
%
Fiber
4.9
g
20
%
Sugar
55
g
61
%
Protein
9.3
g
19
%
Calcium
180
mg
18
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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