This article is originally posted by Hinatao Energy in Japanese, translated by Japan Living Guide.

Trifle is a dessert born in the UK. It can be easily made by simply layering and serving sponge or sponge cake with cream, fruit and other ingredients of your choice. This time, cookery expert Sachiko Horie will teach you how to make five different types of trifle, from those using chocolate cream to Japanese-style and refreshing flavors using yoghurt.

Mango and Yoghurt Trifle

Ingredients (for 2 cups)

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200g Frozen mango

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200g plain yoghurt

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1 tbsp honey

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2 slices sponge cake

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mint leaves (optional)

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Method

STEP1
Place a strainer over a bowl and cover with thick cooking paper. Put half of the yoghurt (100g) in the bowl and leave it to drain in the fridge for 1-2 hours.

STEP2
Put half of the mango (100g), half of the yoghurt (100g) and 1/2 tbsp honey in a blender and stir to make a smooth mixture.

STEP3
Add the remaining 1/2 tbsp honey to the drained yoghurt from STEP1.

STEP4
Cut the sponge cake into bite-size pieces, arrange in order with the other ingredients and garnish with mint.

Pro Tip

Instead of mango, you can replace it with peaches, melon, watermelon or any other seasonal fruit. Glass containers make the trifles look lovely as you can see the layers.

Yoghurt and Pudding Trifle

Ingredients (for 2 cups)

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200g plane yoghurt

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2 cups commercial pudding (preferably caramelized)

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sponge cake

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1 banana

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seedless grapes

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2 tsp honey

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Method

STEP1
Remove the caramelized part to a separate plate (this will be used at the end). Break up the pudding to make it smooth. Mix the yoghurt with the honey.

STEP2
Cut the sponge cake into bite-size pieces and serve it in cups. Place the yoghurt, pudding, sliced bananas and seedless grapes in a layer. Finally, sprinkle with the remaining caramel.

Pro Tip

There are many different types of puddings on the market, so experiment with different ones, or even use coffee jelly or fruit jelly instead of pudding.

Anmitsu Trifle

Ingredients (for 2 cups)

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Ingredients A (kanten/agar)

2g Powdered agar
250ml water

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Ingredients B (shiratama dango)

70g shiratama flour
60-65ml water

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1/2 cup (100ml) double cream

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1 tsp sugar

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sponge cake or kasutera

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canned azuki beans

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1/2 canned peach (cut into bite-size pieces)

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cherries

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1 tsp sugar

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brown sugar syrup (kuromitsu)

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Method

STEP1
Put the ingredients A in a small saucepan, mix well and put over medium heat, bring to the boil. Reduce heat to low and cook for 1 to 2 minutes. Stir slowly with a spatula until the powder is dissolved. Place in a container and leave to cool for 1 hour.

STEP2
Gently knead the ingredients B with your hands in a bowl until the dough feels soft and slightly pliable. Roll into small balls and put them in boiling water. When they float to the surface, boil for another minute and remove them to cold water.

STEP3
Beat the cream with sugar to medium peaks.

STEP4
Place the diced sponge cake in a glass, arrange the azuki beans, cream, peach, shiratama dango, and kanten. Finish with a drizzle of brown sugar syrup and garnish with cherries.

Pro Tip

If you have extra kanten/agar, you can enjoy it with brown sugar syrup and kinako (soybean flour). You can also buy canned fruit with kanten which is also very convenient.

Matcha Custard Trifle

Ingredients (for 2 cups)

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1/2 cups (100ml) double cream

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1 tsp sugar

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4-6 cocoa cookies such as Oreos

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1 banana

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raspberries and blueberries

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For matcha custard cream

1 egg
3 tbsp sugar
2 tbsp flour
2 tsp matcha
1 cup (200ml) milk

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Method for matcha custard cream

STEP1
Sift the flour and matcha together. Mix the egg and sugar in a heatproof bowl and when it turns white, add the flour and matcha.

STEP2 (using a microwave)

Add milk to the above and mix well. Microwave (600 W) for 3 minutes, stir with a whipper, cook for another 1-2 minutes. Move it onto a tray and leave to cool.

STEP2 (without using a microwave)

This website will help you.
https://www.justonecookbook.com/custard-cream-pastry-cream/

Method for matcha custard trifle

STEP1
Beat the cream with sugar to medium peaks.

STEP2
Crumble the cocoa cookies (reserve some to place on top) into the cups and add STEP1, matcha custard cream, sliced bananas, blueberries and raspberries. Finish by arranging cocoa cookies on top.

Pro Tip

The matcha custard cream can be stored in the fridge for up to 3 days. It is also delicious on toasted bread. You can also make delicious custard cream with vanilla beans instead of matcha. For adults, a splash of rum, brandy or other Western liquor makes it also very tasty.

Make Trifles with Your Inspiration

The beauty of trifle is that there are no hard rules and you can layer whatever you like. You can add your favorite ice cream or as much fruit as you like and enjoy!

Sachiko Horie

Chef, nutritionist, nutrition education advisor, yoghurt sommelier, lactic acid bacteria sommelier and decorative sushi instructor. A mother of a high school boy, she specializes in simple, tasty and nutritionally balanced cooking, drawing on her child-rearing experience. She also gives lectures and holds events on nutrition education and sports nutrition.

 

This content's writer HINATAO ENERGY provides gas and electricity services in English in and around Tokyo. Please contact them if you would like to find out more about their services.