Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 8 to 10
Prep: 45 mins
Cook: 15 to 20 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES The Old English Trifle is more than just a dessert; it’s a layered narrative of culinary evolution, a celebratory centrepiece that has graced British tables for centuries. Its origins can be traced back to the 17th century, where the first recorded recipes for what could be considered a trifle appeared in “The Compleat Housewife; or, Accomplish’d Gentlewoman’s Companion” by Eliza Smith.
This early iteration was a far cry from the elaborate, custardy creation we know today. Smith’s trifle was essentially a stiff, sweetened cream, flavoured with mace and rosewater, served with sponge biscuits or ladyfingers at the bottom. It was a dish designed to impress, a testament to the growing sophistication of English cuisine and the desire for visually appealing as well as palatable desserts.
The Evolution of the English Trifle
Over the following centuries, the English Trifle underwent a fascinating transformation. The introduction of sherry and brandy as soaking agents for the sponge base added a delightful boozy kick, and the layered approach began to take shape. The 18th and 19th centuries saw the rise of fruit jellies, often made with wine, and the creamy custard became a more prominent element. The decorative aspects also became increasingly important, with whipped cream, candied fruits, nuts, and even silver dragees adorning the top.
Each layer was carefully considered, not just for its flavour but for its textural contrast and visual appeal. This evolution reflects broader social trends, including the increased availability of ingredients and the growing enthusiasm for home baking and elaborate entertaining. The English Trifle became a quintessential dessert for special occasions, from Christmas feasts to Sunday lunches, embodying comfort, indulgence, and a touch of celebratory flair. Today, the English Trifle remains a beloved classic, a dessert that evokes nostalgia and continues to be a source of inspiration for modern interpretations. My own approach to creating an English Trifle is one of reverence for its heritage, ensuring each layer contributes to a harmonious and deeply satisfying whole.
Ingredients
- For the Sponge Base:
- 1 Madeira cake or 12-16 Savoiardi (ladyfingers)
- 150ml Sherry (medium or sweet) or fruit juice for a non-alcoholic version
- 2 tbsp Raspberry jam
- For the Fruit Layer:
- 400g mixed berries (fresh or frozen – raspberries, strawberries, blueberries are ideal)
- 2 tbsp caster sugar (or to taste)
- For the Custard:
- 6 large egg yolks
- 100g caster sugar
- 500ml whole milk
- 1 tsp vanilla extract
- Pinch of salt
- For the Topping:
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Flaked almonds, toasted (optional, for garnish)
- Candied cherries or fruit peel (optional, for garnish)
Suggested Equipment
- Large clear glass trifle bowl (or individual serving glasses)
- Medium saucepan
- Whisk
- Mixing bowls (various sizes)
- Spatula or wooden spoon
- Measuring jugs and spoons
- Cling film
- Electric hand mixer or stand mixer (for whipping cream)
Instructions
- Prepare the Sponge Base: If using a Madeira cake, slice it into 1-inch cubes. Spread a thin layer of raspberry jam onto each cake slice or dip the ladyfingers into the jam. Arrange the jam-covered sponge pieces or ladyfingers in a single layer at the bottom of a large, clear glass trifle bowl or individual serving glasses. Drizzle the sherry (or fruit juice) evenly over the sponge, allowing it to soak in.
- Layer the Fruit: Gently mix the mixed berries with the caster sugar in a bowl. Let them sit for about 10-15 minutes to release their juices. Spoon the fruit and its juices over the sherry-soaked sponge base.
- Make the Custard: In a medium saucepan, gently heat the milk and vanilla extract over medium heat until it just begins to simmer. Do not boil. In a separate bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened.
- Temper the Eggs: Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 8-10 minutes. Do not let it boil, as this will cause it to curdle.
- Cool the Custard: Remove the custard from the heat and stir in the pinch of salt. Pour the custard into a clean bowl and cover the surface directly with cling film to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled.
- Assemble the Trifle: Once the custard is completely chilled, spoon it evenly over the fruit layer in the trifle bowl.
- Prepare the Cream Topping: In a clean bowl, whisk the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to over-whisk.
- Finish and Chill: Spoon or pipe the whipped cream over the chilled custard. Garnish with toasted flaked almonds, candied cherries, or fruit peel, if desired. Cover the trifle and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavours to meld and the layers to set.
Notes
- Cake Alternatives: Instead of Madeira cake, you can use sponge cake, angel food cake, or even stale gingerbread.
- Jam: Strawberry or blackcurrant jam are excellent alternatives to raspberry.
- Alcohol-Free: For a family-friendly trifle, replace the sherry with fruit juice like apple, orange, or the juice from the berries.
- Custard Variations: If you prefer a quicker custard, you can use good-quality ready-made custard. However, homemade custard offers a richer flavour and creamier texture. Ensure it’s truly cold before assembling.
- Fruit: Any seasonal fruit can be used. Soft fruits like peaches, apricots, or even stewed apples work well in place of or in addition to berries.
- Make Ahead: The trifle can be assembled the day before serving, which is ideal for busy festive periods. The cream topping is best added a few hours before serving to maintain its freshness.
- Presentation: The beauty of a trifle lies in its visual appeal. A clear glass bowl showcases the distinct layers beautifully.
Nutrition
Approximate values per serving, based on 10 servings
- Calories: 350-450 kcal
- Protein: 5-7g
- Fat: 18-25g (Saturated Fat: 10-15g)
- Carbohydrates: 40-50g (Sugars: 30-40g)
- Fibre: 2-4g
- Sodium: 50-70mg
Note: Nutritional values are estimates and can vary significantly based on specific ingredients used, portion sizes, and brand variations.
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