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. 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 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. Now repeat those layers two more times. Garnish with fresh sliced strawberries or raspberries and chill in the refrigerator until ready to serve. Ok, we’ll make it in a sec, but first I’ll talk about some substitutions if you can’t get a couple of the ingredients where you live. Substitute for Skor Bar:

Keep refrigerated until ready to serve. If you’re looking for these mini glasses, I’ve added a few links to some different shaped and sized sets, below. I use both glass and the plastic ones, depending on the occasion. Whip up your own delicious strawberry trifle in a few simple steps for the perfect dessert to enjoy at home with loved ones. Use milk or a milk alternative to make your perfect custard. Vary the milk quantity in the custard and/or topping for your desired consistency. Add more or less sugar to suit your taste. Finish with a slice of fresh fruit* and sponge fingers before adding the jelly or grate a little more chocolate over the top. Bird's® is the original custard brand, established in 1837 and loved by generations ever since. 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. 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.raspberry gelatin (Jello), prepared, but make it so you can put the dessert together before it is completely set 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) 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. Because you are brushing the cake with sherry, you want the cake pieces to be small enough to soak it up. I sliced my cake in half horizontally.

Top each trifle with whipped cream, just spooning it on as Sheila did, or piping it on, as I did. Addyour favorite chocolates, like Cadbury’s Buttons or Flake!

CHOCOLATE PRODUCTS

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.

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. I know not everyone who reads my blog consumes alcohol so don’t worry there are kirsch free options as well! But on the flip side, others love a boozy trifle and I get so many comments when I don’t make a boozy trifle that its not just right!Place all those pieces cut-side up and brush them with the cream sherry. Now spread the jam on top. Cut them into small squares. 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! One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why.

Seriously. What other large dessert could you make so easily? And hello… would it look this gorgeous? 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! If I had to choose one dessert as the most nostalgic for me, that would be this family recipe for English Trifle. Every holiday we would travel to my aunt’s house for a huge feast and a dazzling dessert table covered with homemade chocolate cake, lemon and mincemeat tarts, usually a pie of some sort, and of course, English Trifle. A trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam and whipped cream. Break each sponge finger into 4 pieces, place in a serving dish and cover with the cooled jelly. Refrigerate for 30 - 40 mins. 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.Next, layer on the rasberry gelatin, just before it has completely set (see pic.). Place the trifles in the fridge while you make the custard. 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.