A traditional British dessert, like my nan used to make (well, almost)... with a space-age twist.What food stuff can't be improved without a little spinkle of edible glitter?
Trifle-making tips: don't skimp on the sherry, the sponge cake absorbs it, well, like a sponge and the bottom of a trifle is disappointing if it's not sweetly
infused and mushy enough. Also panic arose as I poured the jelly in on top of the sponge layer, as the increasing liquid displaced the sponge from their rightful place at the bottom of the bowl and they started floating upwards. Doesn't affect taste, granted, but sort of ruins the pretty layered effect. A tip from the internet suggests letting the jelly begin to thicken and set on its own slightly before you tip it into the trifle. Custard tip: for a truly thick set custard don't mess around with the homemade stuff, make up some classic Bird's custard with a couple of extra tablespoons of powder!
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