Hi, for the Rhubarb And Custard Trifle (which sounds lovely), what non-alcoholic drink could I soak the sponges in?
Nigella's Rhubarb And Custard Trifle (from COOK, EAT, REPEAT) combines two classic British dishes to give a sublime springtime dessert. Trifle sponges are dry sponge biscuits, slightly similar to savoiardi (ladyfinger/sponge finger) cookies. They need to be doused with liquid so that they soften in the trifle but also absorb the flavour of whatever liquid is used.
Nigella uses red vermouth for the trifle as the vanilla, anise and cinnamon flavours in red vermouth go well with rhubarb. However, if you want to avoid using alcohol then we would suggest fresh orange juice as an alternative. Blood or ruby orange juice would be particularly good. Transfer the rhubarb juices to a measuring jug and remove the 125ml (½ cup) that you need to make the syrup. After that add enough orange juice to the rhubarb juices to give 350ml (scant 1½ cups) and pour this liquid over the trifle sponges.