Trifle is a dessert very popular in England, consisting of a layer of fruit, custard, biscuits and whipped cream. It can include any type of fruit such as strawberries, blueberries, forest fruits or oranges. Chocolate and coffee are also quite popular additions to this dessert.
Below, you will find a recipe for trifle with forest fruits. I opted for frozen forest fruits, because we are out of season, and the fresh strawberries or raspberries you can buy in shops now do not taste so good. Thanks to the forest fruits, the trifle turned out to be not too sweet, which is exactly how I prefer it.
Ingredients for trifle with forest fruits.
- 100 g of ladyfinger biscuits
- 500 g frozen forest fruits
- 300 ml whipping cream (36%)
- 1 vanilla pudding in powder (40 g)
- 500 ml milk
- 7 tablespoons of crystal sugar
- 500 ml water
- 2 tablespoons of icing sugar
- 3 tablespoons of water
- 15 g gelatine in powder
- 2 tablespoons of almond flakes
How to make trifle with forest fruits.
Put gelatine into a bowl, add 3 tablespoons of water, mix and set it aside for 10 minutes to let it bloom. After that, warm it up and let it cool down.
Pour water into a pot, add the forest fruits and 5 tablespoons of granulated sugar. Bring it to boil, then cook it over a low heat for 5 minutes. Next, pour out 100 ml of juice and let it cool down. Add the bloomed gelatine to the remaining fruits in the pot, mix it and set it aside to let it set slightly.
Pour 350 ml of milk into a separate pot, add 2 tablespoons of sugar and bring it to boil. Mix the remaining milk with the pudding powder in a cup. When the milk in the pot starts boiling, pour in the pudding from the cup. Stirring constantly, cook it for 1 to 2 minutes, then remove it from the heat and let it cool down a bit.
Pour the almond flakes into a roasting pan, roast for a few minutes over a very low heat, stirring occasionally.
Break the biscuits into smaller pieces, soak each piece in the fruit juice then place them side by side in a fairly wide bowl. Pour custard on them and spread it very evenly so that it sticks well to the edges of the bowl. Once done, put the bowl aside to let the custard cool down. When the pudding is cold and a skin is formed on top of it, pour in the thickening forest fruits. Refrigerate the dessert until the jelly with fruits are completely solid.
Pour cold whipping cream and icing sugar into a separate bowl and whisk until stiff. Remove the trifle from the fridge, cover its top with the whipped cream and sprinkle with roasted almonds. Keep the dessert in the fridge.
Good to know when making trifle with forest fruits.
You can use both sponge cake or biscuit cookies for the trifle. If you prefer sponge cake, it should be quite thin once baked, and then should be cut into smaller pieces.
I used frozen forest fruits in my trifle. You may choose any frozen or fresh fruit. In England, strawberry trifle dessert is the most popular one and fresh strawberries are used to prepare it. Of course, during its season, I also recommend using fresh blueberries, raspberries or strawberries.
It is good to cover the cooked custard with cling film, leave it to cool for a while and pour it on the trifle when still lukewarm. Do not cover it with anything in order to let a skin form on the top. It will prevent the thickening fruits from falling into the custard and let them be spread nicely on top of it.
In an adult version, alcohol such as sherry or port is added to the fruit juice, in which the biscuits are soaked.
The trifle can be served in one big bowl or separately, in smaller cups.
Are you looking for recipes that use fruits? If so, try our recipe for Heavenly fantasy cake.