Name: Christmas trifle
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 400.00 g strawberries; 30.00 ml brandy; 80.00 g jelly port wine powder; 1.00 jam large or 2 small, rolls, thick slices; 80.00 ml orange juice; 30.00 ml lemon juice; 15.00 ml brandy; 100.00 g pecan nuts chopped; 825.00 g peaches slices, tinned and drained; 785.00 g pineapple tinned chunks, drained; 3.00 granadillas pulp removed; 500.00 ml cream beaten to stiff peaks

Recipe Disclaimer

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Ingredients (12)

400.00 g	strawberries
30.00 ml	brandy
80.00 g	jelly — port wine powder
1.00	jam — large or 2 small, rolls, thick slices
80.00 ml	orange juice
30.00 ml	lemon juice
15.00 ml	brandy
100.00 g	pecan nuts — chopped
825.00 g	peaches — slices, tinned and drained
785.00 g	pineapple — tinned chunks, drained

CUSTARD

3.00	granadillas — pulp removed
500.00 ml	cream — beaten to stiff peaks

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Method:

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.