Get an Eyeful of Fannys Festive Trifle!

Fanny says that no festive buffet table is complete without a stonking great trifle. She doesn't use the word 'stonking' you understand, but her eyebrows are raised slightly to express her intent. Do not forget the trifle. She presents a few variations in the Christmas partwork, but these are really just for beginners. She teases us with promises of yet more delightful Trifle to come in future parts, but for now it's her Family Trifle (also known as her Mum's Trifle), a Russian Charlotte (where the sponge in on the outside and filled with fruit jelly and cream) and an Italian Trifle (strangely called Zuppa Inglese, and is topped with baked Italian Meringue instead of cream) that get the Cradock treatment. All that Fanny asks is that your buffet table is covered in red and presented with garlands of variegated holly and silver Christmas ribbons. Perhaps the assistants didn't get the memo, her own buffet table is white with red ribbons.

On the glorious Cradock Cooks for Christmas TV shows (let's not mention the Nadia G 'celebration'), Fanny makes this Family Trifle with her very favourite Swiss Roll slathered with Apricot Jam and sprinkled with a sweet white wine such as Sauternes. As we are just starting out here though, Fanny suggests using sponge fingers, homemade peach jam and Madeira. Homemade peach jam? Fanny, this wasn't on your plan ahead Christmas schedule! I'm substituting it with mashed up Peach Slices. I will make jam for next year. Maybe. I'm also swapping the Madeira for Marsala as that's all I have in, and my purse won't stretch to anything else at this time of year.

It's more or less a matter of assembly, or so Fanny says, so I get stuck in. Fanny says to soak the fingers in the wine, mix in the jam and press into a wide bowl. That seems a bit mushy for me. Sorry Fanny. I instead carefully snap them in two, artfully arrange them, splash the wine over (like I saw Fanny do on TV for the more advanced Trifle, I'm clearly thinking I'm more advanced than Fanny gives me credit for) and plonk in the peaches. The Marsala smells like Trifle should, all retro-tastic. I'm only sorrowful I don't have a (slightly sad and stained) pink Tupperware bowl to make the Trifle in...

Just when I'm not looking, Fanny does get fancy with the trifle, making a voluminous chocolate sauce and a sabayon instead of custard. I mis-read the instructions while I was making it, and just melted the chocolate for the sauce. That's what she does on TV. Fanny would beat me with her spatula I know. Whack. Her sauce was more like a mousse with egg yolks and whipped up whites, and would've been lovely I think. If only I'd paid more attention. Still, I was too busy making the sabayon with egg yolks, a little white wine and sugar over a double boiler. Fanny also wanted me to make free-form 'beginners' chocolate leaves from melted chocolate (the proper ones made with wiped leaves from the garden will be revealed much later by Fanny) drizzled onto greaseproof paper. It was suddenly a hectic time in the kitchen, and with not an assistant in sight, I panicked. Quiver. 

The sabayon goes over the fruit (first sprinkled with almond shreds - I only had ground almonds, more panic!) then the chocolate sauce. For the garnish, Fanny gives clear instructions, 'cream piped on in rosettes of different colours, so that the finished trifle looks like a multi-coloured cartwheel' and decorated with glacé cherries. The picture given in the partwork is somewhat different - plain white cream piped in quadrants with glacé cherries in a cross. Fanny explains that this is an 'alternative' presentation, but I suspect that naughty assistants Dianne and Frank didn't read the instructions properly either. At least it's not just me. I think Fanny would be pleased with my presentation skills, Dianne and Frank will be relegated next year to more menial tasks. Only if Fanny doesn't notice my 'mousse-take' though...