[greenthumbs]

As per title, what sherry or booze should be used in a trifle.

I've never made one before but this is the plan:


Jam sponge rollette placed over bottom
Sprinkle booze (I don't want it very strong)
Fruit (tinned peaches and mandarins)
Pour sloppy partially set jelly over that, then set
Custard
Whipped slightly sweetened cream (do I really need to sweeten?)
Sliced fresh peaches as decoration (if the fruit flies haven't decimated them )
Finish off with toasted almond slivers


Sound good?

So, is sherry sherry? or are there different kinds? Is brandy nicer? Can I just buy the cheapest, does it matter?

TIA

efs.

This post has been edited by greenthumbs: 23/12/2012, 08:31 AM

[fooiesmum]

If you're not keen on the sherry you can just as easily use the juice from the tinned fruit to soak the jam roll.

[mombasa]

I use red wine jelly to soak up the jam rolls

[JustBeige]

If you want alcohol then sweet sherry is what you traditionally use.

Some people also use their fave white wine or port.

Personally I hate alcohol in cake so just use the tin juice.

Oh, I have a friend that uses baileys in hers.

[Chaos in stereo]

I like orange muscat - or you could use sauternes - any dessert wine really.

I have seen trifle recipes that use Marsala - which is commonly used in Tiramisu (which really is just a fancy trifle).

Good luck OP

[sarahs_three]

I use frangelico to soak chocolate sponge rolls, and add choc mouse. I'm a bit think out side the box ish!Hey I have Rasin toast with Vegemite on it then some melted cheese on top. So yummmm.

[Chicky whicky]

I've put Cointreau in mine this year.

[Princess.cranky....]

Sweet Sherry.
MIL dose the Jam roll, set in jelly. I wouldn't dare do that for my family. Trifle dose not have jam roll or fruit in it! lol

This is what I make-
Sponge cake
Jelly
Home made custard
Cream.

Layer sponge and add the sherry over the top. I am generous with the sherry. You can hardly taste it when it soaks in.
Custard
Red and green jelly
Cream. (Sweeten means add a bit of icing sugar which I always do when whipping cream).

[Pearson]

Never used jam roll

Always used sponge, liberally soaked, but not so it is soggy iykwim, in Sweet Sherry
and port wine jelly
tinned fruit. I would chop mine into bite sized pieces (easier to eat for older people)
custard.

No cream, that was just too much in our family.

I have not made a trifle since my grandmother died nearly 10 years ago.