The freezer is still broken. The guy was supposed to come and fix it on Friday and didn’t turn up! Talk about bad business…… It really, really irritates me when tradesmen don’t turn up when they say they will and work diaries have been rearranged to make sure someone is in.
And as if that isn’t irritating enough, I managed to fall over my feet in our main local town yesterday, injuring my knee, smacking my head against a metal wiring box (which was strategically placed to ‘break my fall’) and leaving me with bruises in places I have never even noticed before….. I can laugh about it today, but yesterday I felt very lucky not to have been carted off to hospital and equally a complete plonker for falling in the first place……. and all because I was trying to beat the traffic wardens back to my car. Lesson learnt…… either set off earlier when the ticket is about to run out, or risk the ticket!
A very kind woman (who was conveniently first-aid trained) happened to be right next to me when I hurtled head-first towards the pavement and checked me over, gave me a hug and advised me on what action to take should concussion set in…… She was lovely and I was very grateful…… The experience restored my faith in human kindness…..
Anyway….. if you read my last post, you will know that we have been desperately trying to eat our way through the freezer contents to avoid as much waste as possible. Actually, we have done pretty well and have hardly thrown away anything.
Inevitably, there were loads of cakes stashed in the baskets and among them, I found a couple of leftover orange sponges from when I was making my Posh Jaffa Cakes a few weeks ago. That was one sponge I definitely couldn’t let go to waste…….
As is the want of left-over cakes, trifles can become their inevitable impromptu destination in our house. Not that any of us have a problem with trifle, impromptu or otherwise….. There are hundreds of permutations of ingredients, flavour combinations and layers to be explored……. If there’s one thing to be said for trifle, it is nothing if not versatile!
Alongside the orange sponge, I still had a jar of Citrus Curd that I made at the end of April, a punnet of strawberries in the fridge and some Cointreau in the cupboard. Cointreau is one of my favourite liqueurs and works beautifully in trifles…….. giving a good boozy hit and a distinctively orange tang. If you don’t drink (or want to use) alcohol, then just substitute with some freshly squeezed orange juice!
This trifle was screaming out for a bit of jelly too! When I made the previous Jaffa Cake recipe, I also made some amazing home-made jelly using clementine juice and Cointreau (optional), which was going to be perfect for this jar of layered yumminess……. So I made some more!
In hindsight I could have added some nuts to the trifle for a bit of crunch (roasted chopped hazelnuts would have been ideal), but I forgot……… But I did top the whole, delightful jar with a good dollop of white chocolate custard-cream…….. Well it had to be done didn’t it?
One of the things I love about white chocolate custard-cream is that if you melt the chocolate and add it still quite warm to very cold whipped custard-cream, the chocolate quickly solidifies in tiny weeny little pieces as you fold……. The texture is amazing and although it can make the cream look a bit ‘granular’ in appearance, the little chocolatey grains you get on eating are just amazing……..
So left-over cake trifle wins again! This one is perfect for summer…… full of fresh flavours……. A generously tipple-infused sweet orange-almond sponge, fresh crisp British strawberries, home-made tangy curd (which incidentally was also originally made to use up left over fruit), bouncy, boozy jelly and a smooth creamy, decadent vanillary topping with deliciously melty chocolate ‘bits’. Yum Yum Yum!!
I am sharing my trifle jars with the following :
Treat Petite with The Baking Explorer (and Cakeyboi). June’s theme is ‘Let’s Get Fruity’…… These petite individual trifle jars are stuffed with orange, other citrus and strawberry…….
No Waste Food Challenge with Elizabeth’s Kitchen Diary.
Boozy Orange & Strawberry Trifles
- Whip the cream, custard and vanilla paste together until you can form soft peaks.
- Melt the chocolate in a glass bowl in the microwave (medium setting, 30 second bursts, stirring well between each until melted and smooth) or in a glass bowl over a saucepan of just-simmering water, stirring frequently.
- Fold the melted chocolate into the whipped cream mixture.
Putting the Trifles Together
- In your chosen serving dishes, place a layer of cake pieces and then add a splash of liqueur (to taste) and allow to soak in (1 to 1½ tablespoons liqueur per trifle gives a really good alcohol hit).
- Add a tablespoon or two of citrus curd and smooth over the moistened cake.
- Top this with slices of fresh strawberry.
- Next add a layer of jelly.
- Finally top with a big dollop of white chocolate custard-cream. Decorate with a fresh strawberry and a grate of chocolate.