Comments on: Raspberry and Lemongrass Trifle

By: Christmas Countdown: Cocktail parties, Family Christmas, Vegetarian and kids recipes @ Not Quite Nigella

Thu, 12 Feb 2009 08:39:03 +0000

[...] Raspberry and Lemongrass trifle [...]

By: Not Quite Nigella

Not Quite Nigella — Wed, 13 Aug 2008 14:23:32 +0000

Hi Krystal-I haven’t seen that one and it doesn’t really ring a bell

By: Krystal

Krystal — Wed, 13 Aug 2008 12:12:14 +0000

I am searching for a dessert recipe that Nigella made a little while ago. She froze banannas and raspberries and then whipped it all together. It looked delicious. If any one has the recipe or something similar let me know.

By: Not Quite Nigella

Not Quite Nigella — Wed, 21 Nov 2007 23:30:22 +0000

Hi Nic-on that link is an actual dairy/gluten free whipped cream!

By: Nic

Nic — Wed, 21 Nov 2007 23:25:12 +0000

Thanks NQN! Seems that the lactose-free/non-dairy cream alternatives i’ve come a cross are no good for whipping I was thinking perhaps some sort of vanilla or white chocolate mousse might work. Will let you know what i come up with!

By: Not Quite Nigella

Not Quite Nigella — Wed, 21 Nov 2007 22:38:54 +0000

Hi Rachael-Wow, you really go all out! I’m sure it does taste better when you make everything like you do. I’m just lazy when it comes to making the cake bit so I usually buy the cake. Plus I’m no expert on making sponges so I figure the bought is better than my effort. Happy Thanksgiving!

Hi Tian-I saw that episode last night too Trifle is very lovely and light, especially if with a pillowy layer of whipped cream. I think you could make it a day in advance without the whipped cream and just add the whipped cream and shaved chocolate on the day. Trifle sponge is meant to be soggy and soaked so the day before is good for it, especially if you use older cake or even sponge finger biscuits (trifle was originally made with older cake that wasn’t fresh enough to eat on its own).

By: Tian

Tian — Wed, 21 Nov 2007 21:43:06 +0000

I watched Nigella make a chocolate sour cherry trifle yesterday on SBS yesterday. I’ve never tried trifle before but hers had the melt-in-your-mouth sort of lightness look.

I’m tempted to make one for Christmas. Do you know how early in advance can I make it? Would the sponge get soggy if it’s made too early? Thanks!

By: Rachael

Rachael — Wed, 21 Nov 2007 17:31:18 +0000

Oh, snap! I totally make the most kickin trifle ever. I’m kind of crazy, and I make the cake, the custard, and everything homemade, except for the jelly, of course. It’s gotten to the point where my mother is like, you need to stop this mess and buy some dang cake.

Happy Thanksgiving!! Wait…

~Rachael~

By: Not Quite Nigella

Not Quite Nigella — Wed, 21 Nov 2007 04:39:59 +0000

Hi Nic-Nigella Lawson herself is voluptuous so you’re in good company! I did a bit of a search and found a dairy/gluten free alternative to cream and its in Melbourne (Mornington Peninsula)http://www.glutenfreefoods.com.au/
Let me know if you try it!

Hi Kathy-Haha I bet you spoil B too So separately they’re good but together is not so nice? I am ambivalent about sponge and jelly but I like custard so I usually end up just eating the leftover custard and I love the custard skin! I suspect that’s a gross thing but I remember reading in an Adrian Mole book when he became a chef that he charged extra for the custard skin in his fictional restaurant.

By: Kathy

Kathy — Wed, 21 Nov 2007 03:54:21 +0000

You spoil your husband!

I admit I’m not much of a trifle fan either.. which is strange because I love sponge cake, I love jelly and I love cream/custard… but just not together @.@