Cooking With Permjit K. Sandhu 

English Trifle 

The first dessert I learned to make was in my eighth grade home economics class – a traditional English trifle, which consisted of layers upon layers of pound cake smothered in a velvet blanket of homemade creamy custard, tart berry jams, fresh fruit and homemade fluffy whipped cream. It was truly a vibrant indulgence I was very proud of due to the many steps it took to make and the visual appeal. 

As a teenager, English trifle was my signature dish for holiday parties and get-togethers. I would use fresh apples from our tree, wild berries from the bush, and fresh eggs (for the cake and custard) from our pet chickens roaming in the backyard. With the festive colours of the green and red jellies, the variety of different flavours and textures, this dessert was always a hit! 

Over the years, I learned to modify and modernize my trifles with simpler store-bought ingredients (pound cake, jelly, custard), as the traditional way can be time consuming.  You can omit the custard for instant vanilla pudding and use ladyfingers in place of pound cake. Moreover, you may use chocolate cake, jellyrolls, dry fruit, cookies, fresh fruit and berries or whatever is in season for your layers. Don’t be afraid to add your family’s favourites by either changing up the fruit or layering order. The only rule is to be sure the jelly is set before adding the next layer. 

Using a clear glass bowl will impress your guests with this trifle’s dazzling seasonal colours and delectable layers.

PRO TIP: For the flavours to mingle, it is best to refrigerate 2-4hours ahead of serving. 

MODERN ENGLISH TRIFLE 

(Serves 8-10) 

Keeps in refrigerator for 3-4 days 

Ingredients:

• 2 (102g) Packages of Instant Vanilla Pudding
• 1 (85g) Package of Raspberry Jell-o 
• 1 (85g) Package of Lime Jell-o 
• 1 Pound Cake (368g, sliced) 
• 2 Cups Whipping Cream
• 3 Tablespoons of Icing Sugar
• 2 Cups Fresh/Frozen Mixed Berries

Assembly: 

1.Make the raspberry Jell-o according to the directions on the box and pour over ½ cup of mixed berries and set in the refrigerator. 

2.Place slices of pound cake over the set Jell-o. 

3.Prepare instant pudding according to the directions on the box. Spread some of the prepared pudding over the layer of pound cake. 

4.Place ½ cup of berries over the pudding layer. 

5. Whip 2 cups of whipping cream in a chilled bowl until light and fluffy. 

PRO TIP: If your bowl has not been chilled beforehand, your whipping cream will turn in to butter. 

6. Layer the fresh whipped cream over the berries.

7. Add another layer of pound cake and pudding.

8. Prepare lime Jell-o according to the directions on the box. Slightly cool the Jell-o liquid and pour over the pudding and refrigerate to set. 

9. Top with the remainder of the whipped cream and garnish with remaining berries. 

10. Refrigerate 2-4 hours until ready to serve.