Fruit Trifle

Fruit Trifle

1 x 25 x 30 cm sponge cake OR sponge fingers.
Sweet sherry to moisten sponge.
375ml custard.
400ml fruit jelly.
300g mixed fresh berries (strawberry, raspberry, blackberry, blueberry).
250ml whipped cream.
Desiccated coconut & crushed nuts for garnis.


Line the bottom of trifle dish with sponge & brush or pour over the sherry to moisten.
Place mixed berries evenly over sponge base.
Pour cold jelly over the berry layer, keeping back a small portion of jelly for final presentation.
Leave to set in fridge.
Pour cold custard over the jelly layer.
To garnish chop up remainder of jelly & layer over the top, Sprinkle coconut over the top.
Pipe cream & sprinkle crushed nuts to decorate.

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