Trifle

10 servings Prep: 1 hr 30 mins
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sponge cake

By Food24 November 03 2009
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Ingredients (8)

0.00 0 jelly
0.00 0 cake mix — sponge loaf
420.00 g peaches — tinned, sliced
250.00 ml cream
10.00 ml castor sugar
1.00 Litres custard — ready-made
250.00 ml pecan nuts — chopped
0.00 0 chocolate — Flake
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Method:

(This delicious chilled
dessert is a favourite
among the Malays and
is always served on
Eid Day.

The day before, prepare the jellies in separate bowls according to packet
instructions ? the jelly must be firmly set. Slice the sponge cake and arrange the
slices along the sides and bottom of a large glass serving bowl (about 30 cm in
diameter and 15-20 cm deep). Spread the peaches over the layer of sponge.
Beat the fresh cream with the castor sugar till slightly past soft peak
stage. Refrigerate for 15 minutes. Spread half of the custard over the peaches.
Scoop all of the green jelly over the custard layer. Spread half of the cream
over the green jelly. Directly over this, sprinkle all of the chopped pecan nuts.
Spread all of the red jelly over the nuts, then the remaining custard over the red
jelly layer. Lastly, use a fork to spread the remaining cream evenly over the top.
Sprinkle with crushed Flake and refrigerate for at least 5 hours before serving.



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