Trifle Recipe | Unique South African Dessert Variation

Trifle Recipe

Gianpiero Rusconi

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

---

Cuisine:

South African

Course:

Dessert

Servings:

4 persons people

---

EQUIPMENT:

• large saucepan
• whisk
• bowl
• cling wrap
• greased baking pan
• oven
• skewer
• mixing spoon
• chilled bowl
• electric mixer or whisk
• glass bowl
• juicer or citrus press
• spoon

INGREDIENTS:

• Custard:
• 500ml milk
• 4 egg yolks
• 80g sugar
• 40g cornflour
• 1 tsp vanilla extract
• Sponge Cake:
• 200g cake flour
• 200g sugar
• 4 eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 100ml milk
• 1 tsp vanilla extract
• Fruit:
• 400g mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp sugar
• 2 tbsp lemon juice
• Whipped cream:
• 500ml fresh cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• Decoration:
• Sprinkles or grated chocolate
• Fresh mint leaves (optional)

INSTRUCTIONS:

1. First, let's start by making the custard. Pour the milk into a large saucepan and bring it to a simmer over medium heat.
2. While the milk is heating, beat the egg yolks, sugar, cornflour, and vanilla extract together in a separate bowl until it forms a smooth paste.
3. When the milk is hot (but not boiling), gradually whisk it into the egg mixture.
4. Return this combined mixture to the saucepan and cook it over a low heat, stirring continuously until it thickens.
5. Transfer the custard to a bowl and cover it with a cling wrap to prevent a skin from forming. Set it aside to cool completely.
6. Next, we'll bake the sponge cake. Council together the cake flour, sugar, eggs, baking powder, salt, milk, and vanilla extract until smooth.
7. Pour the batter into a greased baking pan and shove it into a pre-heated oven at 180 degrees Celsius. Bake it for around 20 to 25 minutes, or until a skewer comes out clean.
8. Take it out, let the cake cool down completely then cut into bite-sized cubes.
9. For the fruit, toss mixed berries with sugar and lemon juice. Let it macerate for about 15 minutes until the juices start to release.
10. Then we prepare the whipped cream. Pour the fresh cream into a chilled bowl, add the sugar and vanilla extract then whip until soft peaks form.
11. Now, let's compile everything together. In a large glass bowl, place a layer of sponge cake cubes at the bottom, soak it with fruit juice then spoon over a layer of fruit.
12. Pour over a layer of custard, then a layer of whipped cream.
13. Repeat the process, starting again with the cake, fruit, custard and cream, until all your ingredients are used up.
14. Finish it with a final layer of whipped cream on top. Scatter over some sprinkles or grated chocolate and if you like, add a few fresh mint leaves for decoration.
15. Allow to chill in the fridge for a few hours before serving, to allow the flavours to mingle.
16. And there you have it! A delightful South African Trifle ready to be served and enjoyed at any occasion.

Trifle History

Let’s take a delightful trip back in time to discover the history of Trifle, a crowd-pleasing South African dessert that has conquered hearts (and stomachs) for centuries. The word ‘trifle’ hails from Old French ‘trufle’, literally meaning ‘something whimsical or of little consequence’. But this is a total contradiction as anyone who has sunk their spoon into a well-made trifle knows it is of great consequence!

The earliest version of trifle popped up in England as far back as the 16th century, but South Africans have put their unique stamp on this British treat. Dutch and British colonists brought their trifle recipes to South African shores, where local cooks embraced and adapted the dessert using local ingredients. How’s that for a little sweet nostalgia, hey?

Tips & Tricks

As your friendly South African cook, I can tell you that making a trifle is a whole lotta fun. But hold up! Before you start, make sure your sponge cake is completely cooled before assembling the trifle. It’s a game-changer! And here’s a personal secret, instead of sherry, drizzle some Cape Muscadel wine over your sponge for a truly local flavour. Promise, you’ll thank me later!

Remember, your trifle needs to set in the fridge, so whip it up the day before your event. This gives the flavours time to blend and meld together. Now that’s a top tip right there, isn’t it?

Best Occasions to Serve Trifle

Holidays, family get-togethers and summer braais, trifles shine brightest on these occasions! Christmas in South Africa isn’t complete without a trifle on the table. It’s tradition! Its cool, creamy sweetness offers a refreshing counterpoint at a sun-drenched summer braai. But honestly, whether it’s a Sunday lunch or just a mid-week treat, there’s never a bad time to whip up this much-loved South African dessert.

Recipes & Sides That Go Well With Trifle

• Vanilla ice cream: Add a creamy, refreshing contrast to the hearty trifle.
• Chantilly cream: A dollop of this fancy cream enhances the smooth and luscious texture.
• Coffee: The robust bitterness of a brewed coffee pairs well with the sweet, boozy trifle.
• Rooibos Tea: If you’re looking for a decaffeinated drink that also pairs well with Trifle, try the South African classic Rooibos Tea.
• Port wine: A glass of rich, sweet port wine can accentuate the flavours.

Ingredient Alternatives for Trifle

If you like to play around then here are a few swaps for your trifle:

• Instead of sherry or wine, use fruit juice for a non-alcoholic version.
• Swap traditional custard for a lemon or passion fruit curd for a tangy twist.
• Instead of sponge cake, try lady fingers or even brownies for a chocolatey surprise.

Troubleshooting (Common Problems)

• Trifle is too wet: Reduce the amount of sherry or juice used for soaking the sponge.
• Custard and cream layers mix: Ensure each layer is completely set before adding the next.
• Trifle lacks flavour: Use ripe, flavourful fruits and quality sherry or wine.

Trifle Alternatives and Similar Recipes

• Tipsy Tart: This traditional South African dessert also uses wine in its recipe, providing a similar boozy sweetness.
• Melktert: Another classic South African dessert, a cinnamon-laced custard tart, is a delightful substitute if you’re not in the mood for a trifle.
• Summer Pudding: A British classic made with ripe summer fruits and bread, provides a similar layered dessert experience.
• Sago Pudding: While not as whimsical as a trifle, sago pudding is a delicious dessert that can be served in a variety of occassions.