I usually make a trifle at Christmas, but I’m doing it for New Years Eve and Day this time (so it will be a two year old trifle!).
This is only the start, but it looked so pretty. I’ve put a pint of sugar free rasperry jelly (made up with half a pint if boiling water and a quarter of a pint of cold water and a quarter of a pint if sherry. (jelly is not the American version of jam, but is it called jello). I added chopped strawberries and whole blackberries to the liquid. Any slightly mouldy ones are going on the bird feeding table tomorrow, they have been washed and are back in the fridge.
Tomorrow I will add strawberry blancmange (a type of flavoured custard), as I don’t like custard which some people use. I make that up with a pint of milk and sweetener ( I avoid putting sugar in). Finally I whip double cream, (heavy cream?) about three quarters of a pint till it makes stiff peaks. I might add spare blackberries for decoration. I might take a photo tommorow when it’s finished. X