Individual trifle ready for celebrations and festive dinner deserts
- Replies 1
Course: Dessert
Cuisine: Australian, British
Keyword: mini trifles, trifle
Prep Time: 45minutes minutes
Setting time: 4hours hours
Total Time: 4hours hours 45minutes minutes
Servings: 6 people
Ingredients
• 85 grams jelly crystals (1 packet Aeroplane jelly if you're in Australia)
• 125 mls cream (tinned cream, thickened cream or heavy cream)
• 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
• 1/2 cup port, sherry or muscat (or juice for a non-alcoholic version)
• 1 1/2 cups custard (bought or home-made)
• 400 grams berries (I used strawberries, raspberries and blackberries)
• 200 mls thickened cream (known as heavy cream in US)
• 1 teaspoon custard powder
• mint leaves for decorating
Instructions
• Make up jelly following the instructions. This should make about 2 cups of jelly.
• Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
• Put the 6 glasses and remaining mixture into the fridge.
• When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
• The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
• Allow to set.
• Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
• Add sponge fingers as the next layer and then pour a layer of custard in each glass.
• Add chopped berries as another layer, reserving 6 berries for decorating.
• Whip thickened cream and custard powder until the cream forms stiff peaks.
• Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.
Cuisine: Australian, British
Keyword: mini trifles, trifle
Prep Time: 45minutes minutes
Setting time: 4hours hours
Total Time: 4hours hours 45minutes minutes
Servings: 6 people
Ingredients
• 85 grams jelly crystals (1 packet Aeroplane jelly if you're in Australia)
• 125 mls cream (tinned cream, thickened cream or heavy cream)
• 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
• 1/2 cup port, sherry or muscat (or juice for a non-alcoholic version)
• 1 1/2 cups custard (bought or home-made)
• 400 grams berries (I used strawberries, raspberries and blackberries)
• 200 mls thickened cream (known as heavy cream in US)
• 1 teaspoon custard powder
• mint leaves for decorating
Instructions
• Make up jelly following the instructions. This should make about 2 cups of jelly.
• Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
• Put the 6 glasses and remaining mixture into the fridge.
• When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
• The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
• Allow to set.
• Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
• Add sponge fingers as the next layer and then pour a layer of custard in each glass.
• Add chopped berries as another layer, reserving 6 berries for decorating.
• Whip thickened cream and custard powder until the cream forms stiff peaks.
• Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.
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