| Serves | 12 |
| Preparation Time | 4 hours |
| Chilling Time | 2 to 24 hours |
Trifle
We have the British to thank for the decadent-looking dessert called a trifle. A trifle is similar to its smaller cousin, the parfait, in the sense that both use layers of fruit, cake, custard and whipped cream. A traditional English trifle, however, is meant for decoration as much as for consumption, meaning it quite often appears as a centerpiece on formal dinner tables. In fact, many of the more elaborate trifle recipes are meant to be served in specially designed trifle bowls. These bowls are considerably oversized, resembling large brandy balloons.
Ingredients
- 2 qty Egg Custard Sauce or 2 cups ready made custard
- 1 jam sponge roll, sliced into 1 cm slices
- 500ml thickened cream
- 500g mixed frozen fruit, thawed and drained (reserve the juice)
- 75g icing sugar
- 1¼ cups marsala
- 2 cups cherry Fruit Jelly, chopped, or 1 pkt cherry fruit jelly crystals made and set then chopped
- 1 chocolate flake, crushed (for decorating)
Method
- Arrange slices of jam roll in a glass bowl, pour over some of the alcohol then add a layer of the fruit and/or a layer of the jelly or both.
- Spread with some of the custard.
- Whip together the cream, alcohol and icing sugar, spoon over the custard.
- Repeat steps 1 - 3 as many times possible for the quantity of ingredients you have, finishing with cream.
- Then cover with cling film and chill for up to 6 hours.
- Decorate with any extra berries, cherries or jelly you have left then crumble the chocolate flake over the top just before serving.
