Firstly I would like to apologise for the large absence from blogging. I don’t have a particularly interesting reason for this apart from the fact that it has been winter and I do a lot less entertaining with trifle over the winter months. I do feel bad about this so I will give some thought to some winter warmers trifle ideas next year.
But alas, Spring is here and last weekend, my daughter celebrated her 14th birthday. So there is nothing better on a sunny spring Sunday in Sydney than a BBQ and a good trifle. Knowing I needed to come back to by blog followers (if I have any left) with a bang! It was time to invent a new recipe.
My idea was to combine a trifle with another favourite of mine which is nougat. As I was working out what flavours to include, I immediately came up with; raspberry, cranbury, pistachio, almonds, honey and rosewater.
I was later told that rosewater is not typically found in nougat so maybe I was channeling Turkish delight? Who knows, but I was certain I wanted to introduce a rosewater flavour to my jelly. As it turns out this was pretty easy to do by simply adding rosewater to my raspberry jelly. If you plan to try this, I would encourage you to taste it as you go because it would not be hard to over do it and rosewater is not to everyone’s taste.
The rest of the ingredients, such as the nuts, were introduced by crushing them and adding them to each layer. I wasn’t sure how to introduce honey so I drizzled it on one layer and crushed some honeycomb chocolate in a few layers. Finally, I also added some shredded marshmallow. The raspberry flavour I introduced both via the jelly but also by mixing a rasberrry jam and liquor and soaking the sponge layers with this. Below are a few pics that show the construction. Enjoy.
Each layer has freshly made custard of course. No extra flavour got added to the custard. I did however add come cornflour to this custard to get a thinker consistency. Finally the trifle was topped with fresh whipped cream and crushed pistachio and roasted almonds folded through it.
The result was pretty good. So a trifle with so many components the flavours remained identifiable and the overall dessert was light in texture. The guests all thought it was pretty unique but most importantly tasted great. I did take a quick shot before it was all devoured (see first photo at the top).
A Little Trifle Crazy 