This is a full recipe index, with images, which will mean slow loading on an old PC or with a slow broadband connection: Use Dream Topping to make a trifle topping with a whipped cream layer – or even use it to add a deeper creamy topping to a standard box of trifle mix. This traditional British trifle recipe is just the beginning, and you can take it anywhere you like.

The Dream Topping is now ready to be spooned onto fruit, cakes, trifles, or blended with other ingredients to make Dream Topping frosting for cakes, or to create flavoured mousse. Once you’ve made your dream topping it can be kept in the refrigerator for 1-2 days, or you can freeze it. This means it’s perfect to make individual make ahead trifles (one of my favourite uses). Dream Topping Recipe Ideas:Fill the middle of the bowl with more clementine slices, peeling and slicing more fruit as necessary, until the cake layer is completely covered. 5 Start on the custard She always used to make hers in individual glass dishes but I’ve always made it in a big glass bowl that I have as it’s the perfect size for a trifle and it shows the layers of the trifle off really well but today I found some little glass ice cream bowls that are a bit deeper than the usual glass bowls you come across and the first thing I thought of when I saw them was how lovely they’d be for a trifle. How to make Nana’s Traditional English Trifle

Hopefully most people got that reference, otherwise you’ll be wondering what an earth this recipe is! (It’s from Friends –“The One Where Ross Got High”, highly recommend watching it for a good Trifle-related laugh). I will typically make up 1-2 portions of Dream Topping by 1/4-ing the recipe: Single Portion of Dream Topping.Nutrition information is calculated using an ingredient database and should be considered an estimate.) Let the custard cool a little before pouring it over your jelly base. spread the custard to the edges of the bowl and allow to cool completely in the fridge. Layer the bottom of your dishes (or dish if you’re making one big trifle) with your sponge fingers. Today I used two in each dish and I snapped each one into quarters so I could cover the bottom of the dishes. I make a large sherry trifle every Christmas. I put Madeira sponge as the base, soak it in sherry then add strawberries and make a pint of strawberry jelly using some strawberry juice to replace the pint of liquid. Pour jelly liquid over carefully and put straight into fridge.