There are as many trifles possible as you can imagine. All usually involve layering of cake, custard with jello, jams or fruit.
Birds Custard is best but American Vanilla pudding (cooked not instant) may be substituted.
Some possible ingredients can include
Lady Fingers or pound cake cubes soaked with Scotch whisky or Brandy in large glass bowl.
1 package Custard
1/4 c Whiskey or other liquor
1 c Raspberry or strawberry jam
1 pt Fresh raspberries or strawberries -- -OR- 24 oz - Frozen raspberries or strawberries, thawed
2 lg Bananas - sliced
strawberry or raspberry jello
1 can fruit cocktail
2 c whipped cream
Fresh fruit or chocolate curls for topping.
Premake custard using liquor as 1/4th of liquid and set aside to cool and set (Can be prepared 1 day ahead. Cover and refrigerate.)
Use jam as directed or premake jello to soft set stage and stir in drained fruit cocktail
Whip cream to firm stage with sugar to taste add 3 tbls liquor
Fold cream mixture into cold custard in 2 additions.
For trifle: Place half of pound cake cubes in 3-quart
trifle bowl or glass bowl. Sprinkle with 3
tablespoons Scotch and toss. Heat jam in heavy small
saucepan until it can be poured. Spoon half of jam over
cake and spread. Top with half of custard. Top with
1/2 the raspberries, making sure some berries show at
sides of bowl. Top with half of bananas. Place
remaining pound cake cubes in another bowl. Sprinkle
with 3 tablespoons Scotch and toss. Layer fruit over.
Spoon remaining jam over and spread. Top with
remaining custard, then with other halves of
raspberries and bananas. Cover and refrigerate until
set, at least 3 hours. (Can be prepared 1 day ahead).
Garnish with fresh fruit and chocolate curls if desired.
Alternates can be soft set jello with fruit instead of jams. Liquor can be used as part of the liquid in making custard.