Citizens, as we approach the Christmas season, TFD would like to share his recipe for the ultimate holiday dessert – English Trifle!
Trifle is an English dessert dish made from thick custard and sliced fruit, interwoven with a thin layer of delicate sponge cake soaked in sherry or other fortified wine, and almost always topped with whipped cream.
The earliest use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in England, 1587, in a book called “The good huswife’s Jewell” by Thomas Dawson. Sixty years later, eggs were added and the custard was poured over alcohol soaked bread.
Research indicates it evolved from a similar dessert known as a fool or foole, and originally the two names were used interchangeably.
A trifle is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Trifles are often served at Christmas time.
My version of this recipe uses the old-school approach not of simple whipped cream, but whipped syllabub, cream fortified with egg whites and alcohol that was very popular in the 17th century.
TFD also uses the classic Victorian garnish of candied fruits and peel, as well as candied roses and violets. As a final touch, I use edible gold and silver flakes for the ultimate luxurious holiday touch!
Citizens, this is a recipe with several involved steps, a lot of different alcohols and not inexpensive to make: but it’s the holiday season and your friends and family deserve only the finest from you! 🙂 You can buy the mixed peel here, Amaretti biscuits here, silver leaf flakes here and gold leaf flakes here. Enjoy with a celebratory holiday feast such as Victorian stuffed goose!
Battle on – The Generalissimo
The Hirshon Christmas Trifle
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