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Summer Trifle
Reg puts together a delicious and quick trifle, perfect for summer!
ingredients
3 x 250g packets jam rollettes
1½ cups sherry
825g tinned plums
825g tinned sliced peaches
425g whole black cherries, drained and pitted
600ml prepared custard
300ml thickened cream
1 pineapple jelly, prepared
1 port wine jelly, prepared
1 punnet blueberries
1 punnet strawberries
method
- Unroll the rollettes and line a glass bowl. Sprinkle with a little sherry.
- Drain and stone the plums reserving ½ cup of the plum juice. Drain the peaches. Randomly, add ½ tin of plums, peaches and half of the port wine jelly.
- Spoon over one third of the custard. Next layer more rollettes. Sprinkle with more sherry and pour over half of the cream.
- Spoon over half the tin of pitted black cherries, the rest of the plums, a drizzle of the plum juice and half of the pineapple jelly.
- Then more rollettes, sherry, more custard, finish the pineapple and port wine jelly, rest of the cherries and peaches. peaches.
- Finish off with the rollettes, sherry, custard and cream. Leave in the refrigerator for a few hours. Just before serving, garnish with the berries.
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