When I made Chel and Invis’ ivy vanilla wedding cake, I ended up with a lot of leftover ingredients.
For one thing, I had an enormous amount of actual cake itself, left from when I cut the rounded tops off the tiers. I had enough to create a whole other cake if I so desired. I had 12 egg yolks left from separating the whites. And I bought wayyy too much whipping cream.
I don’t know about you, but that screams TRIFLE to me. A LOT of trifle. So I sent out an email to ten of my nearest and dearest:
You guys busy Sunday night?
I have leftover bits from the wedding cake and too much whipping cream and a bunch of yolks waiting to be made into custard, so I was thinking I’d make a trifle.
I can’t make said trifle unless I have plenty of people to eat it, because it’s going to be huge. Spouses and significant others are welcome.
Bell central, 8PMish, SUNDAY SUNDAY SUNDAY?
Stef wrote back not five minutes later:
TRIFLE I LOVE TRIFLE. You absolutely will not need to worry about the number of attendees required for consumption. I think I have a special funnel/hose device specifically designed for consuming trifle. When I was a child, Dad would park outside events at the church and we’d decide to go in based on how many different trifles I could smell. I can tell you exactly how tipsy a tipsy trifle is from 40 yards (+/- 10 proof). I suspect trifle is responsible for any love of jesus I may have; during my churchgoing days as much of 17% of my body weight was derived from eating trifles on feast days, high holies, birthdays, vestry meetings, and Sundays.
After that, it was easy to get a “yes” from every invitee, even if some of them didn’t know what trifle was. Kristopf and his lady friend even said they would show up “a trifle early.” Ha.
If you don’t know what trifle is, just click the Wikipedia hyperlink above where I talk about screaming trifle. Because it’s a British invention, I figured I should go to the BBC website for a real proper custard recipe. I modified it, of course.
So I have my 12 egg yolks. The recipe calls for 8 but this makes it extra custard-y. Add to that 2oz granulated sugar and 4 teaspoons corn starch.Whisk that silly. Leave it to come to room temperature.In a large saucepan, bring a large amount of dairy product (1250mL) to a simmer on low heat. I used half whipping cream and half milk.Pour that hot milk into your yolks, a little at a time, whisking all the while. You don’t want the yolks to curdle or cook, so this is why it’s crucial that they are warmed up gradually.Pour that back into the pot and bring to a simmer again, stirring with a wooden spoon, until thickened. Then you can remove that from the heat and allow it to cool completely.While that’s cooling, you can prepare your other ingredients. Here I washed and sliced 2 pints each fresh raspberries and strawberries.I also had to improvise a trifle bowl, because my mother doesn’t own one either. These jars, however, will do. They used to hold battery acid. Now they house random collections of sea-related items. Don’t worry, I washed the jar first.When your custard is cool, get everything else you need handy. I whipped up 500mL whipping cream, adding a bit of sugar and some maple extract. I pulled down the brandy from the liquor cabinet. Trifle is traditionally made with sweet sherry but we were out. I also heated up a 750mL jar of raspberry jam in the microwave until it was nice and runny.
Now we begin.