25 minutes ago, liuzhou said:
I'm no trifle maker but my mother always used hard ladyfingers in her trifles. Sponge cake would have turned to mush. She learned from my very British paternal grandmother. Sounds to me like @ElsieD's recipe is short on liquid.
Yes, in the recipe header notes, he suggests crisp amaretti as an alternate or addition to the sponge fingers and calls for them to be “broken into chunks” which seems to me like it’s something fairly hard.
Here’s the ingredient list:
He does call for thinning the jam with a little water but that’s still not a ton of liquid. Though I suppose they’d soften somewhat over the 4 hr minimum chilling time.
