Easy Trifle

 

Ingredients:

Basic Custard:

1L milk

6-7 spoons custard powder

Sugar

Trifle:

Fruit cakes cut into mini slices

Strawberries, raspberries, blueberries or fruits of your choice

Whipped cream

Jelly

Dry fruits of your choice

Method:

Make your jelly according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.

Begin by prepping everything. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly into 1 inch squares.

To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl. Drizzle cake slices with 2 tablespoons of juice.

Add fresh fruit on top of cake, along with half of the jelly squares. Then, pour over 1 cup of custard.

Repeat with the remaining cake slices, fresh fruit and all the remaining jelly squares.

Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.

When you’re ready to serve, add whipped cream and dry fruits on top.