Christmas trifle

Recipe from: 9 December 2010

Ingredients 13
Servings 10
Time 10 mins

Ingredients

  • 400
    g
    strawberries
  • 30
    ml
    brandy
  • 80
    g
    port wine jelly powder
  • 1
    large OR 2 small jam rolls, cut into 1 cm thick slices
  • 80
    ml
    orange juice
  • 30
    ml
    lemon juice
  • 15
    ml
    brandy
  • 100
    g
    pecan nuts, chopped
  • 825
    g
    peach slices, drained
  • 785
    g
    pineapple chunks, drained
  • 500
    ml
    custard
  • 3
    fresh granadillas, pulp removed (OR 1 x 115 g can granadilla pulp)
  • 500
    ml
    cream, stiffly beaten
 

Method

1 hr
 
Rinse and hull the strawberries and pour over the 30 ml (2 T) brandy.
Leave until needed.
Dissolve the port wine jelly in 250 ml (1 c) boiling water, stirring until dissolved.
Add 250 ml (1 c) cold water and stir. Leave in the fridge until set.
Arrange the jam roll slices in the bottom and along the sides of a glass bowl.
Mix the orange juice, lemon juice and 15 ml (1 T) brandy.
Pour over the cake. Sprinkle with chopped nuts.
Arrange the peach slices and pineapple chunks on top.
Pour the custard over and chill.
Cut the set jelly in squares and sprinkle on top of the custard.
Pour over the granadilla pulp.
Spoon the whipped cream into a piping bag and decorate the trifle with cream rosettes.
Arrange the soaked strawberries between the cream rosettes.
Chill until needed. Serves 10.
 

Read more on: fruit
 

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