Also didnt your mother teach you if you dont have nothing good to say dont say nothing at all. Everything is not for everyone!! I made this desert and it was delicious!!! My family and friends loved it now requested by all, i have to make this desert all the time.
You know what shame on you guy's for those unnecessary comments,this is such an awesome desert rather it's home made,or not alot of people don't have time for all that baking,so like she said it's really fast and so delicious!!!!so haters don't hate
i guess im randomly asking but does any of you know a way to log back into an Instagram account..? I was stupid forgot the account password. I appreciate any assistance you can give me.
Hi, hope this helps; The sugar is used for a technique called maceration. Which is drawing the juice out of a berry without "killing it" because the sugar keeps the berries fresher much longer as its a preservative. You need to do this with sugar, though i believe lemon juice does the same thing. If you want your trifle to have that Strawberry juice drip which leaks into the cake and pudding and really flavors it. It's not necessary, as you can make your trifle anyway you really want like using chocolate syrup or lite whip cream etc, really anything, but with strawberries its usually preferred. If you're going to serve the trifle THAT afternoon or something your strawberries should be fine if refrigerated. Otherwise they may brown if you wait too long! Again, not doing it only will change the flavor, but that juice tends to be the secret flavoring ingredient everyone looks for in a Strawberry trifle.
Joey Suggs: I have to agree. I use Madeira in my cherry trifle. I admit that I used canned cherries; however, I cooked them with a bit of added sugar and cornstarch to thicken it. Once I've taken the sauce off the stove, I put a splash of brandy in it as well. In short, don't drive after you have eaten my cherry trifle. I got that recipe from www.canadianliving.com
@@adelefarough5123 That sounds good. I love cherry. I macerate 4 pints of sliced strawberries overnight. You get a lot of strawberry syrup that way. The first layer of poundcake gets 1/4Cup of orange juice mixed with 1/2Cup of brandy. Then half the strawberries in syrup. Custard layer. Second poundcake layer gets 1/4Cup cherry juice mixed with 1/2Cup brandy. Then the second strawberry in syrup layer. Whipped cream with cherries.
@@adelefarough5123 Yes! Nothing better than real custard from eggs and milk/cream. I don't usually have time, but that is the best! Custard powder is the same as what we call pudding in the US. It is just flavored cornstarch. It will do in a bind, but ...
My biggest concern is that she stirred the whip cream in and didn't really fold. While I get the cuts for this street cuisine style dessert I don't like that the word she said was fold when she stirred. Yes I'm being picky but the difference in fold vs stir is way more volume than what she showed. And remember to always fold gently to keep nice airyness
Unfortunately you lost me at the cheesecake flavored pudding mixes..... I don't know where you live, but in Canada, I have NEVER seen a cheesecake flavored pudding mix. And you didn't give instructions or show the other option of using cream cheese.....so I guess it's on to the next video.....
How is this a trifle? I mean, it looks good, but it isn't a traditional trifle. It's closer to a cheesecake Eaton mess, or something. I would personally call it "American trifle".
Sorry but that’s not a trifle it’s a mess, I wish some of you would stop your interfering in traditional recipes and call it “My Twist” on a trifle, some things just aren’t to be messed with to this extent and yes you may like it and other peoples taste are up to them but this is not a trifle it’s a mess.
Oh, no. Packet "pudding," store-bought crackers, store-bought cake ... and won't even whip real cream. When I first heard her accent, I thought, "Oh, this is going to be terrible," then berated myself for stereotyping Americans. This is so much worse than I'd thought was possible. Maybe it was for a "quickest desserts ever" segment? My goodness, even the layering is dreadful -- it's a tumble of ingredients. Let's see actual layers. Very dry, with so little liquid (sherry &/or juice is usually needed for the sponge).
There are tons if people in America who do it better than this. Cool whip has an oily aftertaste and instant pudding is So artificial. It really does not take long to make this simple dessert.