Fruit & Jelly Trifles

Fruit And Jelly Trifles

By Atika Lim  ,

December 18, 2016

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Make sure cream is chilled before beating. You can use canned pitted cherries and sliced peaches.

  • Prep: 30 mins
  • Yields: 8

Ingredients

85 g packet port wine or raspberry jelly

600 ml thickened cream

1/3 cup icing sugar mixture

250 g sponge, Madeira or Swiss roll, chopped

½ cup sherry or liqueur of choice

500 g premium thick custard

4 fresh peaches, peeled, stone removed, sliced or chopped

250 g fresh cherries, pitted, halved

½ cup flaked almonds, toasted

Grated chocolate, to serve

Directions

1Prepare jelly following instructions. Chill until firm. Chop roughly.

2In a large bowl, using an electric mixer, beat cream and icing sugar together until soft peaks form. Chill.

3Arrange half the cake pieces in the base of 8 serving glasses (or one large bowl). Drizzle with sherry.

4Top each with an even amount of custard, jelly and combined fruit and top with cream. Chill, covered, for several hours. Serve topped with almonds and grated chocolate.

Make sure cream is chilled before beating. You can use canned pitted cherries and sliced peaches

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