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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Trifles are often served at Christmas time, as a lighter alternative to the much denser Christmas pudding . It is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Ingredients:
1 packet liqour based or fruit jelly ( 85 g ) |
1 sponge cake , cubed |
1/3 c cream sherry ( or fresh fruit juice ) and 2 tbsp blackberry jam - melted over low heat |
1 can pear and peaches , drained and chopped |
custard |
1/2 c custard powder plus caster sugar |
2 c milk , 1 c whip cream - make custard and add 1 tsp vanilla essence |
topping |
1 punnet strawberries dipped in sugar syrup and drained . |
whipped cream |
Directions:
1. Make jelly as directed in the package and let it partly set .
2. Place half of the cake cubes in a huge glass bowl .
3. Brush with half the jam mixture . ( the cubes must be soaked )
4. Top with the remaining cake cubes .
5. Repeat the remaining jam mixture .
6. Cover and chill .
7. Spoon the jelly on top of the sponge cake cubes.
8. Top with fruits , followed by custard .
9. Decorate with whipped cream and candied strawberries .
10. CHILL .
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