The biscuit is placed on the floor in a casserole dish approx. 26 cm. I mostly use ladyfingers due to a lack of time, but of course a self-baked sponge cake is also wonderful.
Fruit is packed on it, I have deliberately left out the quantities because:
I use the fruit that is currently available. With the exception of hard fruit, such as apples or pears, which you should first cook in advance, every fruit goes very well, for example bananas, kiwi, canned fruit (e.g. pineapple, tangerines, peach wedges), mango, strawberries, raspberries, currants, Blackberries etc. The amount must be adjusted so that the entire floor is always covered. We prefer to eat: 1 banana - 1-2 kiwi - strawberries.
Pudding and red grits are prepared according to the package instructions, the cream is whipped until stiff (possibly with the addition of cream stabilizer and, depending on taste, 1 sachet of vanilla sugar)
Then put the red grits, then put the whole thing in the refrigerator for about 1 hour to solidify. The pudding next and in the refrigerator for another hour.
The whipped cream is packed on top.
Powder cocoa is used as a garnish (for example). For an exotic trifle with pineapple and mango I also like to use desiccated coconut to decorate or for a winter trifle with cinnamon apples I use chopped almonds or hazelnuts or brittle crumbs
There are countless possibilities and flavors - that`s why it`s an all-season trifle.
And the trifle is just as suitable for a children`s birthday party, as a dessert for a (barbecue) party, as a dessert, for breakfast, for afternoon coffee and in the evening in front of the television.
We eat trifle always and everywhere - and the best thing is - in plastic with a lid, it can also be taken with you for hiking or traveling - completely problem-free and always delicious.
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