If you’re a huge fan of heavy desserts, consider making a trifle for your next dinner party. A cold dish that is best when it is made in advance. This trifle recipe consists of pieces of sponge cake, fruit, vanilla, strawberry jam, and chopped cashew nuts. To get started on this trifle recipe, read more.
Ingredients:
- 1 sponge cake (2 days old)
- ¼ cup sherry
- 1 small can fruit
- 1 ¼ cups milk
- 1 coconut (milk only)
- 2 tablespoon sugar
- 1 teaspoon Vanilla
- 1 teaspoon butter
- 2 egg whites
- 1 tablespoon sugar
- 2 tablespoons chopped cashew nuts
- Strawberry jam
| Method: |
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Cut sponge cake into thins slices and spread jam over each slice. Place in bottom of dish with jam side facing up. Sprinkle with sherry, cover and refrigerate. Make custard with milk, butter and sugar in a saucepan over heart. Add vanilla. Soften custard powder with a little cold water and add to heated milk stirring until thickened. Cool and pour over cake slices. Drain fruit and spread over custard. Chill for 2-3 hours. In the meantime grate coconut and extract milk through clean cloth by squeezing small quantities of coconut at a time. Pour milk over trifle and refrigerate for another 2 hours. Whip egg white until stiff; gradually add sugar (1 tablespoon) beating until well blended. Gently spoon over trifle and sprinkle with chopped nuts and serve. Recipe by:Yolande Cools-Lartigue |
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Use a shallow casserole dish – you don’t want is crispy browned on top and not-cooked-enough inside.
