TRIFLE

RECIPE FOR TRIFLE

INGREDIENTS

1 Litre Milk + An extra cup

10 Tbsp Sugar

1 Medium sized Can of Tinned fruit in syrup

4 Heaped Tbsp of Vanilla Custard Powder

A Few Slices of  Pound Cake OR A few crushed digestive biscuits

Any Flavoured Jelly (Optional)

Sweetened Whipped Cream (about 2 cups)

A few Glace Cherries for Garnishing

A little coloured vermicelli (usually used for cakes) for Garnishing

PREPARATION

1) Prepare the custard as per the directions given on the tin/packet.

2) Stir the custard powder not in water but in the extra cup of milk. Use a whisk for stirring the custard while 

     its on the heat, as this will give you a very smooth texture.

3) Let it cool. Whisk again to get rid of any lumps that may have formed. Then add the chilled can of fruit,

    including the syrup, to this cooled custard 

    NOTE: Do not add the can of fruits while custard is hot otherwise it may curdle

LAYERING

1) Set out your serving bowls or glasses. Place a little of the cake (crumbled) or crushed biscuits in them

2) Pour in a little of the custard

3) Spread some whipped cream on the custard

4) Drop a little of the prepared jelly on the layer of cream

5) Add a little more of the custard to fill the bowl/glass

6) Pipe some whipped cream on the final layer and sprinkle a little of the biscuits or cake

7) Place a cherry and sprinkle some coloured vermicelli to complete the layering process. Chill well before 

    serving

VARIATIONS:

Chocolate, Strawberry or Banana. For these you can use the ready flavoured custard powders if available. Or you can prepare the vanilla custard, but add a few drops of  Food Essence of your choice. You can also add a few drops of colour to give the custard a different look. For chocolate, substitute 2 Tbsp of custard powder with cocoa powder and then also add vanilla essence once the custard has cooled.

You can also use fresh fruit instead of canned fruit. However I find using the can much easier and less time consuming. But please note that adding fresh pawpaw or fresh pineapple will result in curdling the custard.