Caramel and berry trifle

Recipe from: 28 July 2015
recipes, desserts, fruit

Ingredients 7
Servings
Time 00:20
  • 1
    pack of mini caramel Swiss rolls
  • about 100ml sherry (optional)
  • 1/2
    a can of caramel
  • 1
    box of frozen raspberries or 2 punnets fresh raspberries
  • 4-6 fresh granadillas
  • 500
    ml
    custard
  • 250
    ml
    cream
 

Method

 

Put a layer of sliced Swiss roll into individual glasses. Drizzle with sherry, if you prefer.

Stir the caramel until smooth and spoon onto the Swiss roll.

Arrange the raspberries in a layer and spoon the granadilla pulp over. Pour over a layer of custard. Leave to set in the fridge.

Whip the cream until soft peaks form and spoon on top just before serving.

Serves 6-8

Text and images:
Ideas magazine

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Read more on: desserts  |  recipes  |  fruit
 

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