Fruit trifle

Ingredients

• For custard:-
• 3 tbsp of vanilla flavoured custard powder
• 2 tbsp of sugar
• 1 tsp of vanilla essence
• 1 litre of whole milk
• ¼ cup of fresh double cream
• 1 cup of canned peaches along with syrup
• For raspberry or strawberry jelly :-
• 1 packet of raspberry jelly
• 2 cups of water
• Cake :-
• Vanilla sponge cake, Madeira cake which is left over, they should be cut in rectangle and an inch in thickness, around seven to eight rectangle pieces of cake.
• 1 cup of whipping cream (Fresh double cream)
• ½ tsp of Vanilla essence

Method

Step 1

First Layer :-For strawberry or raspberry jelly. Take water in a pot, dissolve jelly in it and let it boil till you have a string like consistency of jelly. Remove from heat. Pour it in to a serving dish so as to make it the base of trifle. Let the jelly to set.

Step 2

Second Layer :- Cake and peaches Place sliced cake pieces over the set jelly, soak the cake with syrup from the can of peaches, also place peach slices over the cake soaked in syrup.

Step 3

Third Layer:- It consist of Vanilla custard For custard, Take a cup of milk and dissolve in vanilla custard powder in it. Heat milk in a pot on a low flame add in sugar, stir till the sugar dissolves add in custard mixture and stir continuously till the custard thickens and there are no lumps then add cream and vanilla essence and stir. Remove from heat and let it cool. Sometimes lumps do appear in custard, sieve the custard in order to avoid these lumps. This custard when set should not be very runny but remain firm. Pour the custard over the cake soaked in syrup and peaches. Cover it up will a cling film. Let it chill in the fridge for an hour or when you are about to serve.

Step 4

For decoration :- Whip the double cream along with vanilla essence so as to make it into stiff peak, put it in a piping bag and use any nozzle to decorate or just simply layer the stiff whipped cream over the custard. Trifle is ready to be served.