Strawberry Prosecco Trifle with Chocolate stars
The best bits about Christmas besides the presents is the food with family and friends. I am cooking Christmas dinner for my loved ones this year and you can see my Christmas Menu here, I love trifle so this Strawberry and Prosecco Trifle will be on the menu.
Trifle is such a Christmas dish and although there is usually an argument over what is a true Trifle. You see there are those that believe Bird’s Trifle is the one and only trifle. Other’s ( that shall remain nameless ) believe that alcoholic sponge and jelly is trifle. But If you look at the history of Trifle it comes from the French dish in the 16th Century called “trufle” which contained alcohol soaked fruit, biscuits and creams and creme anglais.
The recipe we know now originated in 1751. Hannah Glasse, the author of The Art of Cookery Made Plain and Easy, gave the following recipe for Trifle in the book’s 4th edition:
Cover your dish or bowl with Naples biscuits broken in pieces, macaroon broke in halves, and ratafia cakes; just wet them all through with sack, then make a good boiled custard, not too thick.
And when cold pour it over, then put a syllabub over that. You may garnish it with ratafia cakes, currant jelly, and flowers and strew different coloured nonpareils over it.
Ratafia I have found out are biscuits like Amaretto biscuits ! ( thanks Google)
So I make my Christmas Trifle with Fruit filled Jelly, Maderia cake soaked in Processco , a thick layer of custard and cream with chocolate on top.
This Strawberry Prosecco Trifle was a trifle I made it for the first time in 2013. It happened after lashing a bit of prosecco into the normal trifle recipe. I have since honed it to make it into this divine tasting recipe.