As heavily suggested in an earlier post, trifle was topping out at number 1 on my Summer to-do list, just beating number 2 (which is find a job).
Well, BBQ weather came and passed, and I was either too busy or too drunk to make trifle, so there my little lemon cake sat in the freezer untouched.
On a day of fairly poor, utterly un-BBQ weather, it was decided that there would be a BBQ anyway, despite the clouds and threatening rain. You see, it was a Special Occasion, and Special Occasions take no heed of the weather, so a BBQ there would be.
(Except we didn’t actually end up having a BBQ, we had soup! Ha!)
But I made trifle and it was good, and even if there were no faux sausages or potato salad, the trifle pulled its weight in the Summer quotient.
I had actually sent out a disclaimer text to a few of my friends telling them I thoroughly expected the trifle to be disgusting- sloppy, too alcoholic and altogether too sweet.
But to my surprise, it was actually quite palatable, in fact, actually, it was rather nice.
I didn’t really write down a recipe as it depends on what size bowl you are putting it in, how many people are eating it etc, but here is the general gist:

1. Make or buy a light textured cake, slice into 1.5 cm slices. (I use my lemon yoghurt cake and it worked well).
2. Make up one or more packets of vegan jelly. (Available at Indian grocers). I used raspberry flavour, and set it in a long, flat container.
3. Make up custard from a packet (make sure it’s vegan). I made it slightly thicker than recommended on the pack. I used 2 cups altogether.
4. Drain one big tin of fruit. I used pitted cherries in syrup (keep the syrup for something else).
5. Toast some chopped up nuts. I used slivered almonds.

To assemble:
Line a bowl with about two thirds of the cake slices.
Sprinkle a liberal amount of alcohol on the cake (I used triple sec).
Sprinkle fruit and almonds on the cake too, like so:

Spoon almost all of the custard over this, saving just a little bit for decoration.

Lay the remaining third of cake slices over the custard, sealing it in as best you can.
Chop the jelly up roughly and slop onto the cake layer.
Swirl some custard over the top of the jelly, and sprinkle with more fruit and nuts.
And there you have it kids, that’s how you make a blurry photo ;)

I would suggest, if you were trying to trick an omni crowd, or if you were feeling a little more organised or decadent than me, topping it all off with some whipped soy cream from a can.
Pure bogan heaven.

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