Mad Cook
Master Chef
It's funny isn't it, this thing about trifle and "foreigners". When we were in Spain and had Spanish friends to dinner or there was a "pot luck" type bring-a-dish meal, I was always asked to make a trifle! I think they thought it was the only "English pudding". I got so fed up with trifle making I often threatened to bring a "spotted dog" or a jam roly-poly with Bird's custard instead.If you want to make sure that your topping 'Holds' then I would go 50-50 with whipping cream and Mascarpone. Just whip them together ( slowly at first or you'll wear it! ) I do this here in France when I make that magical, British favorite TRIFLE for our French friends who think me very clever it's foolproof and you can add a little icing sugar when you are mixing if you want. I'm not really clever, just found a way around the french cream out of a can thinggy. that is popular here....
And for the benefit of our American cousins the trifle wasn't one of these thrown together, Ina Garten travesties with just cake, jam and custard and a couple of spoonsful of alcohol. Ours had thin slices of cake (with jam spread on it) and ratafia biscuits all soaked in sherry, fruit and jelly and custard (with rum in it) and whipped cream. I worship at IG's feet but she doesn't understand proper trifle. ohmy:Shock, horror, she doesn't even put cherries and hundreds and thousands on top! )
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