Trifles are wonderful because just about anything goes. You can vary the fruit, custard, and cake and it is all good. It is hard to make a bad trifle.
Ingredients:
- 3 dz ladyfingers
- 1 c apricot jam
- 1/2 c Whidbey Island Loganberry Liqueur (or other fruit based liqueur)
- 4 pkg (3.9 oz) instant vanilla pudding
- 6 c cold milk or even better 1/2 and 1/2
- 1 qt (4 c) whipping cream – whipped
- 1/2 c powdered sugar
- 1 tsp almond/vanilla extract
- 6 – 8 cups fruit – berries, cherries (frozen), peaches etc.
- 1 c toasted almond slivers and/or chocolate shavings
Directions:
- Prepare the fruit – wash, dry, slice, whatever.
- Whip the cream.
- Add the powdered sugar and extract.
- Split the ladyfingers.
- Spread with jam.
- Put them back together.
- Line the bottom of a straight sided glass bowl with half the ladyfingers. Make sure they go all the way to the sides of the bowl so they will show when done.
- Sprinkle with half the liqueur.
- Mix the instant pudding with the milk/1/2&12.
- Layer half the pudding on the ladyfingers. Again, go all the way to the side of the bowl.
- Spoon on half the fruit. If using berries make sure they are up on the side of the bowl.
- Spoon on half the whipped cream.
- Place the remainder of the ladyfingers, pudding, fruit and whipped cream in layers in bowl.
- Sprinkle the almond and chocolate on top.
Serves: 30 You want a LARGE (like 12 inch) tall glass bowl for this.
Source: A riff on Sunset Cook Book’s recipe
