Treiffl Cyfoethog (Rich Trifle) is a classic Cymric (Welsh) recipe for a traditional British trifle incorporating meringue nests and Cointreau. The full recipe is presented here and I hope you enjoy this classic Welsh version of Rich Trifle.
Cyfunwch y dŵr a'r siwgwr mewn padell. Cynheswch y cymysgfa nes fod y siwgwr wedi toddi yna ychwanegwch y bricyll a dowch a'r gymysgfa i ferwi. Trowch y gwres i lawr i fudferwi yna coginiwch y gymysgedd am 5 munud, nes tynu'r sosban oddi ar y gwres a'i adael i'r neilltu nes wedi oeri.
Torrwch y sbwng treiffl yn hanner ar ei wastad a rhoddwch draean ar waelod bowlen gan dywallt 1 llwy fwrdd o Cointreau amdano. Rhoddwch traean y bricyll, traean y cwstad a nyth meringue wedi ei falu'n fân am ben y sbwng. Ail-adroddwch y broses yma ddwy waith eto.
Curwch yr hufen nes yn drwchus yna malwch gweddill y nythoedd meringue i fewn i'r hufen gan eu cymysgu'n dda. Defnyddiwch hwn i orchuddio gwyneb y treiffl. Addurnwch fel y mynnwch, cyn gosod yn yr oergell am o leiaf 3 awr i oeri. Gweinwch yn oer.
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Combine the water and sugar in a pan. Warm the mixture until the sugar has dissolved then add the apricot halves and bring the mixture to a boil. Turn the heat down to a simmer and cook the mixture for 5 minutes before removing the pan from the heat and setting aside until cold.
Cut the trifle sponge in half through the middle then place a third in the base of a bowl. Pour 1 tbsp of the Cointreau over the top then place 1/3 of the apricots on top, followed by a third of the custard and one meringue nest, broken into pieces. Repeat this process two more times.
Whisk the cream until thickened then break the remaining meringue nests into the cream and beat to mix thoroughly. Use this to cover the top of the trifle. Decorate as you wish then place in a refrigerator for at least 3 hours to chill. Serve cold.
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