Trifle is an easy dessert to make as long as the product of the finished combination of ingredients delivers a superb creation and a superior amalgamation of flavours.
Ingredients serve 12
400g vanilla sponge
100 ml port wine
1 tin peaches in juice
1000 g port wine Jelly
400 g vanilla custard
600 ml whipped cream
300 g crumble or crumbled biscuits
Dark Chocolate shavings
Method
Cut the vanilla sponge in small squares and place in the bottom of a glass bowl. Trickle the port wine over the sponge. Open the tin of peaches and pour the juice evenly over the sponge. Chop the peaches and place on the sponge followed by jelly. Mix the custard with half of the whipped cream and place on top of the jelly. Spread the rest of the cream evenly on top of the custard. Place the crumble on top of the cream followed by chocolate shavings. Cover the bowl and allow cooling in the fridge for at least 3 hours.
Note: A trifle is always best made the day before for the flavours to integrate.
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