ON SUN­DAY

Sunday Herald Sun - Stellar - - Front Page -

THE BOWL

The bowl should be glass so you can see the lay­ers. A tri­fle is a cen­tre­piece and I think a large straight-sided bowl is the most dra­matic choice.

THE FRUIT

We have loads of bril­liant fruit at Christ­mas so it’s only right to plan your tri­fle around some­thing sea­sonal and then build the flavours from there. You might choose choco­late cus­tard and an al­mond cake to go with im­pec­ca­ble nec­tarines, or a dark choco­late cake splashed with kirsch to go with the sea­son’s best cher­ries. The fruit can be fresh, poached, mac­er­ated, used for jelly, set in jelly, or a com­bi­na­tion of all.

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