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Individual, Layered Mulberry Jelly Trifles

Individual, Layered Mulberry Jelly Trifles

 
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Method

For The Trifle:

1. Place a round of vanilla sponge cake into clear glass containers and sprinkle with sherry.

2. Add a layer of the berry jam of your choice. Repeat with another layer of cake and drizzle with sherry.

3. Add a layer of Moir’s custard, another layer of sponge cake, drizzle with sherry, another layer of jam, followed by a final layer of custard.

4. Prepare the Moir’s Exotic Mulberry Jelly according to packet instructions and cool slightly. Once cooled, pour some of the jelly over the custard layer, still leaving room at the top of the glass and refrigerate for 1 hour or until set.

For The Topping:

Lightly whip the fresh cream until soft peaks form. Top the trifles with whipped cream and garnish with fresh raspberries just before serving.

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Ingredients

For The Trifle:

1 loaf vanilla sponge cake, cut into chunks

3 tbsp (45ml) sherry (optional)

½ cup (125ml) raspberry, mulberry or strawberry jam

2 cups (500ml) Moir’s Custard, prepared as per instructions on pack (use “thick” option)

For The Topping:

1 packet of Moir’s Exotic Mulberry Jelly

1 cup (250ml) fresh cream, lightly whipped

150g fresh raspberries plus extra, to serve

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