Made another trifle today, I used sugar free jelly (not jam) which I added blueberries to with a small amount of port. Then topped with strawberry blancmange. Now it needs a topping of whipped cream… Yum!
I think it’s the cold weather and boredom that has drawn me to making my favourite dessert. The trick is to let the jelly cool and set before you add the topping of blancmange, and to let that cool before you add it to the jelly so it doesn’t melt it. Plus I add slightly less liquid to each bit so I know it will thicken properly.