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No-alcohol trifle
Is it worthwhile?


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#1 elegie

Posted 03 December 2012 - 05:31 PM

I was just reading the MIL vent and although we have never been a trifle family I thought it might be nice to give it a try this Christmas. But my mother & sister are both allergic to alcohol so it would have to be without. Is there any point in making a trifle without sherry? Perhaps that's why we've never been a trifle family...

If anyone has any tried and true recipes I'd appreciate them.

#2 strawberry blondes

Posted 03 December 2012 - 05:33 PM

My mum makes the best trifle and has never added alcohol. I would say it's worth it!

#3 Espoir

Posted 03 December 2012 - 05:34 PM

I'll be watching this thread as I want to make a trifle that my DS and nieces can also enjoy (alcohol free).

#4 mitty82

Posted 03 December 2012 - 05:42 PM

Add everything in without the alcohol. That is how I make it, although hubby says it needs brandy. but ewww



#5 mrsboof

Posted 03 December 2012 - 05:45 PM

I love my mums trifle and she has never put alcohol in hers. I did even realise you were supposed to have it in there ...... blush.gif

#6 Oma Desala

Posted 03 December 2012 - 05:46 PM

Mum always put sherry or brandy in hers but I'm not a fan so when I make it I just pour a little peach juice from the can over the cake instead of alcohol. I've never had any complaints so it must be fine as I've made it that way for years.

#7 Escapin

Posted 03 December 2012 - 05:47 PM

I think you need some liquid to pour/sprinkle over the sponge, but no reason why it has to be alcohol. All this talk of trifle is making me want some!

#8 Feral timtam

Posted 03 December 2012 - 05:48 PM

My mums family have never put alcohol in their trifles, usually they just layer jelly, sponge cake, some canned fruits and custard. They don't have a specific recipe, just toss whatever 'trifle-ish' ingredients they have handy in the bowl. I've always loved the taste of their trifles.
My husbands family puts sherry in their trifles and quite frankly all you can taste is the alcohol, apparently it's not a 'real' trifle without the alcohol rolleyes.gif Funnily enough, by the end of the event it's usually got less than a quarter eaten and generally that's only by the diehard trifle fans.

#9 Guest_- Poppy -_*

Posted 03 December 2012 - 05:50 PM

I prefer it without the alcohol! Its not as rich and sickly.

I use apple juice instead

http://www.taste.com.au/recipes/14667/summer+berry+trifle

#10 FeralZombieMum

Posted 03 December 2012 - 05:54 PM

1 Jam Swiss Roll, broken up and placed in glass bowl.
Place bits of jelly (that has set) into the bowl.
Pour custard (made from custard powder) over the cake and place in fridge, covered.
Before serving, whip cream and place on top.

Serve and enjoy.


#11 strawberry blondes

Posted 03 December 2012 - 05:54 PM

Sponge, fruit if you really want it, Jelly, custard, cream and sprinkles or flaked chocolate! Thanks to this thread i'm now craving my mum's trifle!

#12 IslandMummy

Posted 03 December 2012 - 05:56 PM

You could always use apple juice instead of the alcohol it's just to moisten the cake or as pp suggested juice from the peaches

#13 EsmeLennox

Posted 03 December 2012 - 05:57 PM

Trifle is never worth having. It is disgusting with or without alcohol. Lol

#14 JustBeige

Posted 03 December 2012 - 05:57 PM

Hate alcohol in cakes, so my Trifle has never had any.  I make two. One with fruit and one without.  

For the fruit one, I just use the juice from the peaches or apple juice.  not too much as the custard and rest of the fruit can make the cake a bit wet too.

For the one without fruit,  I actually put the custard ontop of the cake and I use jam rolls instead of maderia cake, then add chopped jelly then a bit more custard - then sprinkles or grated chocolate.  I make this one especially for my darling SIL and she loves the sprinkles, so it usually has them. original.gif



#15 Starrydawn

Posted 03 December 2012 - 05:59 PM

Yes it is essential. Loathe trifle without sherry. I don't drink alcohol either but cant not have a sherry soaked trifle.

All that said if you like it with juice etc then do it like that.

#16 elegie

Posted 03 December 2012 - 06:58 PM

Yum yum thanks everyone! I may not end up doing it as my sister (the other one, not the alcohol-allergic one!)'s family has lots of food intolerances, but glad to know it can be done original.gif

#17 aussierach

Posted 03 December 2012 - 07:30 PM

I never add alcohol to my trifle actually can't stand trifle that has sherry in it


#18 Gegemite

Posted 04 December 2012 - 12:56 PM

Trifle = pre-chewed sloppy food  sick.gif

#19 PrincessPeach

Posted 04 December 2012 - 01:03 PM

My mum makes 2, one with & one without alcohol.

But the jam swiss rolls make for one of the nicest bases. She also adds in port-wine jelly tinned peaches & custard - YUMMY!

#20 credence

Posted 04 December 2012 - 01:46 PM

I recently had a trifle and I've got to say it was pretty gross. The reason why it was so bad is that I realised as I've become an adult the taste of packet jelly, supermarket cake and packet custard is actually disgusting to me! (Who knew?)

I bet though, if you made a proper jelly with fruit juice, fresh berries, real custard with vanilla beans, fresh sponge, lightly whipped cream...that might actually be nice.

Alcohol helps, but not too much and I don't think it's essential.

#21 Bunsen the feral

Posted 04 December 2012 - 01:58 PM

I use frozen raspberries, as they defrost they give off enough juice. Then raspberry jelly, made seperatley left until almost set, stir up the pour over. I make up powdered custard with double the amount of powder to milk, let this set then whip up with a mixer until smooth - adding extra vanilla is good too - fold in some whipped cream to lighten it then later on top of jelly. Add final layer of whipped cream.

#22 Guest_Maybelle_*

Posted 04 December 2012 - 02:44 PM

I have never put alcohol in my trifle.  I just cut up the cake (preferably fresh sponge), top with either raspberries or canned cherries, pour in the jelly so that the cake and fruit soaks in it, and so that the jelly sits twice as high as the cake.  Set the whole thing.  Make egg custard and let that set on top of the jelly.  Add fresh whipped cream once the custard is set.  Put some more fruit on top for decoration.

Does that make any sense?

#23 boatiebabe

Posted 04 December 2012 - 02:53 PM

I have only started making trifles in the last couple of years and I have people begging me to make this particular one (it has no alcohol because the kids eat it).

I make a jelly using cranberry juice and gelatine. I pour that in a trifle bowl.

Once set I place savoradi (sp?) biscuits (or sponge finger biscuits around the edge with the bottoms cut a little so they can stand up. I then make up a stiff custard from scratch. I crumble some sponge fingers in the middle and pour the custard over the top. Back in the fridge to set - it is better if it sits for a day or two before serving. When I'm ready to serve I whip up cream and then place cherries half dipped in white chocolate on top.

Looks AMAZING and tastes great!

#24 Bluenomi

Posted 04 December 2012 - 02:56 PM

QUOTE (Gegemite @ 04/12/2012, 01:56 PM) <{POST_SNAPBACK}>
Trifle = pre-chewed sloppy food  sick.gif


I agree! Soggy cake, blerk  sick.gif

Mind you years of being forced to eat my Nan's over boozed trifle didn't help matter. Ugh, horrid stuff.

#25 AnotherFeral

Posted 04 December 2012 - 07:42 PM

QUOTE (credence @ 04/12/2012, 02:46 PM) <{POST_SNAPBACK}>
I bet though, if you made a proper jelly with fruit juice, fresh berries, real custard with vanilla beans, fresh sponge, lightly whipped cream...that might actually be nice.

That would be a lot of work, but delicious.

QUOTE (boatiebabe @ 04/12/2012, 03:53 PM) <{POST_SNAPBACK}>
I have only started making trifles in the last couple of years and I have people begging me to make this particular one (it has no alcohol because the kids eat it).

I make a jelly using cranberry juice and gelatine. I pour that in a trifle bowl.

Once set I place savoradi (sp?) biscuits (or sponge finger biscuits around the edge with the bottoms cut a little so they can stand up. I then make up a stiff custard from scratch. I crumble some sponge fingers in the middle and pour the custard over the top. Back in the fridge to set - it is better if it sits for a day or two before serving. When I'm ready to serve I whip up cream and then place cherries half dipped in white chocolate on top.

Looks AMAZING and tastes great!

That sounds wonderful!

There is a place near me that sells all kinds of frozen berries, including purees. I've used both raspberry and strawberry purees recently to make jelly for trifle (just water down a bit and add some gelatin). Delicious, 'real' tasting and only slightly less convenient than packet jelly.
I don't think the alcohol will be missed if you use better quality ingredients.




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