Tuesday, 28 June 2016

TRIFLE



TRIFLE
Cape Malay Cooking with Fatima Sydow

Ingredients...

1Sponge cake or Swissroll slices
3 tablespoons Apricot Jam
1 large Canned Fruit
Ultra Mel Custard ( or homemade custard, what you prefer)
Greengage jelly 2 packets
Blackcurrent jelly 2 packets
Vanilla whipped cream , crumbed flake and berries for decorations and Walnuts

Method

Prepare your jellies as instructed on packets and allow to set in fridge .

When your jelly has set now you place all your ingredients neatly next to each other in smaller bowls , because trifle is an assembly of ingredients , no cooking or baking required .

Using a very deep bowl for a two layer trifle , or a flat large bowl for a one layered trifle .

First step -

Cut sponge or Swissroll into slices , spread with a knife some apricot jam on each slice , now place half of the sponges at bottom of the bowl .

Step 2

From the Canned fruit , drizzle half of the fruit on sponge , drizzle half of the syrup of the canned fruits over the sponge as well

Step 3

Now dollop half of the green and red jelly over the canned fruit , evenly

Step 4

Pour half of the custard over the jelly , evenly .

Step 5

Repeat all steps till all ingredients have been used , pipe some Vanilla cream over and decorate with berries , crumbed flake and Walnuts.

Place covered in fridge overnight , ready for the festive feast the next day .

You can make one large single layer or a layered trifle in a bowl... To your liking .

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