Strawberry liqueur trifles

6 servings Prep: 15 mins
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Festive dessert at its best – quick, simple and oh so yummy!

By Food24 May 04 2015
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Ingredients (7)

650 ml berry juice
12 ml Sheridans gelatine
100 ml berry liqueur — or medium cream sherry
250 g strawberries — sliced
8 swiss rolls — mini caramel, sliced
500 ml custard — readymade
250 ml cream — fresh, whipped
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First prepare the jelly. Reserve 50ml of the berry juice. Pour 100ml of the juice over the gelatine. Leave to soak for 15 minutes, and then heat in the microwave until melted. Stir some of the remaining juice into the hot mixture, then stir into the remaining 500ml juice. Add 20ml of the liqueur to the reserved 50ml of juice and then set aside. Add the remaining liqueur to the jelly mixture.

Arrange the berries in individual glasses or in a large glass dish. Pour the juice mixture over and refrigerate until set.

Place a layer of cake slices on top of the jelly. Drizzle with the reserved juice mixture. Top with a layer of custard and then with whipped cream. Chill until ready to serve.

Text and image: Ideas magazine

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