I must be watching too much Great British Bake Off or simply being too much of an anglophile. Every time a celebration or an occasion is mentioned in British context, there seems to be a glorious towering glass of trifle being brought out onto the dining table with all eyes fixed on the distinct multiple layers of cake, fruit, cream, custard and jelly (or not). Just reading about it just makes me salivate, I don’t even have a look at an image.
The French or the Italians may scoff at it, but digging my spoon into layers and layers of trifle-goodness is a personal dream of mine. Who in the sanest mind would refused a deep dish of overindulgence of possibly many desserts put into one? I wouldn’t. Sure, it could be a massive fool (the other dessert) in disguise but one would be an actual fool to not like it.
The challenge of trifle was the layers. Sadly, we did not have a trifle bowl so we had to make do with wineglasses. So, goodbye layers, we’ll be doing trifle free-style. The recipe called for rather unconventional ingredients so it didn’t matter how sticky we had to be with tradition. For example, we used a madeira sponge cake instead of the typical finger boudoir biscuits. We did however made sure the custard was as original as it was, without any added support from flour or corn starch.
After the cake was laid at the bottom, figs and pomegranate seeds were placed as neatly as they could. Custard was then poured into the glass, and thus filling up all the gaps the fruits and cake made. Topped with lightly toasted meringue, the dessert was like a gooey mixture of creamy goodness. The joy about trifle is not about looking good when eating it (it never be – just too sloppy), it’s about indulging the kid in you. Although we didn’t grow up eating trifle, at least we know how it feels like now.