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Easter egg trifle

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 6
Servings 0
Time 20 minutes


  • 6
    mini Swiss rolls (or a large one)
  • 1
    x 410 g tin fruit cocktail
  • 4
    chocolate marshmallow Easter eggs, chopped
  • 250
    readymade custard
  • 125
    cream, whipped
  • 20
    mini chocolate Easter eggs


Thinly slice the Swiss roll and place at the bottom of a trifle bowl or in individual glasses.
Pour over some of the fruit cocktail.
Cover with a layer of marshmallow eggs and a layer of custard.
Repeat the three layers and top with whipped cream.
Garnish with Easter eggs and a sprig of fresh mint. Chill until ready to serve.

Make Easter egg pancakes.
Buy readymade pancakes and fill them with custard, mini Easter eggs, fruit cocktail and cream.
Serve with a dollop of vanilla ice cream and a dusting of cocoa powder.


Read more on: dairy

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