It’s the season of love and whether you are either excited to have an excuse to give extra hugs and kisses to that special someone or you are noticing other couples holding hands and getting irritated by any sight of public display of affection (PDA), there’s no getting around the fact that Valentine’s Day is next week. Whichever group you are in, the coupled or the uncoupled, I want to encourage you to share the love using one of the best methods I know: through something yummy!
Valentine’s Day is one of the most celebrated occasions in the world, which is great because we could all do with giving and receiving a little more love. When it comes to my palette, my sweet tooth starts tingling leading up to the big day and the only way to satisfy it is with a luscious dessert. I chose to make an English Trifle because it ticks off so many of my Valentine’s Day essentials: vibrant red colour, different textures and flavours, and a sexy presentation that all make for exciting eating. I must say though ladies, there is no chocolate but I promise that on this one occasion you will not miss it.
British Trifle
Couples: enjoy being in love and share a glass together as you cuddle on your couch. Singletons: own a moment of borderline gluttony and indulge as you savour each layer and celebrate the love that you have for your loved ones and look forward to the love that you will share with your future partner. And for all those who don’t believe in celebrating Valentine’s Day get a spoon and fall in love with my delicious dessert because it is the yummy truth.
English Trifle
English Trifle
Live, Love, Eat!
April x
- 18 Ladyfingers
- 4 tablespoons sweet sherry or berry liqueur
- 2 sachets of strawberry or cherry jell-o (2 oz)
- 7 oz of strawberries (approximately 16)
- 2 cans (425 g each) of custard (Ambrosia Devon Custard)
- 2 cups heavy whipping cream
- 4 tablespoons sugar (optional)
- Make jelly according to the packet and refrigerate for 20 minutes so that it begins to set but is not yet firm.
- Soak ladyfingers in sweet sherry or liqueur for about a minute until moist but not falling apart.
- Lay the ladyfingers in a glass on dish and top with sliced strawberries before adding jelly.
- Put dessert into the refrigerator to allow the jelly to get a little more firm, about ten more minutes. Also make sure that you custard is also in the fridge.
- Meanwhile whip the cream with an electric hand mixer (or by hand if you prefer to break a sweat) until stiff peaks form. Be careful not to over beat the cream causing it to split. I chose not to whip my cream with sugar because the custard is already so sweet but if you do want an added sweetness the be sure to add the sugar before you whisk the cream.
- Remove dessert from the fridge and top with a generous layer of custard. Either spoon the whip cream on top or let your creativity flow and pipe the cream. If you are not serving immediately simply cover with cling film and refrigerate until you are ready.
I would inhale both of those glasses in one sitting.