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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this in today's Herald Sun. This is the same recipe I make for a quick and easy large trifle. Never thought of doing it this way! Its so easy with the ready made custard and and the bought jam rolls! Ingredients:
85 g port wine jelly |
6 small jam rolls (mini) |
1/4 cup port wine or 1/4 cup sherry wine |
1 1/2 cups ready-to-serve custard |
3/4 cup cream, whipped |
strawberry, for decoration |
mint leaf (to garnish) |
Directions:
1. Make jelly according to instructions, and refrigerate until set.
2. Slice jam rolls and use to line the base and sides of 6 glasses.
3. Sprinkle the rolls liberally with the port wine, and top with the custard and chill.
4. Just before serving, chop up the jelly and spoon jelly over the custard.
5. Add a large dollop of cream and garnish with the berries and mint leaves.
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