Ingredients
You can adjust quantity to you requirements
Half of Fresh pineapple or tin will do cut in cubes
1/2 cup of Strawberries and assorted berries
2 Bananas sliced
1 cubed Mango
2 pkts of quick setting orange jelly
1 pkt ladies fingers biscuits or sponge cake
1/2 cup of liqueur of your choice
2 375ml fresh cream
350g carton of custard
2 tbls of sugar
Vanilla sugar
Method
Note:Trifle needs to be prepared a day before and finished the next day and kept in fridge until ready to serve!
Day before. Clean cut and slice all fruit except banana sprinkle with the vanilla sugar and put in a sift with a dip plate in the fridge to make sure all fruit juice is drained.
Day before: Make the two packets of jellies per instruction and pore in
In a dip nice looking tray let it cool and then put in the fridge over night!
Next day when jelly has set put the ladies finger biscuits over the jelly until all covered then add all fruit and the Banana's on top of the Biscuits then springless some of the liqueur of your choice on top of fruit an biscuits
Make sure that when you beat the container should be cold this helps cream to set quicker to do this place the bowl in the freezer foe 15min before you are ready to beat cream
In an electric mixer place the 2 bottles of fresh cream with a sprinkle of the vanilla sugar to give Cream a nice flavour. Just before cream has started to thicken start poring slowly the custard while at the same time you are beating the cream
You may not need to add all of the custard keep an eye out as it may become very runny! We need the cream and custard to be airy and fluffy but thick!
Pore beaded cream and custard over fruit to cover trifle then decorate with some of the fruit
Place trifle in the coldest part of the fridge until ready to eat! Enjoy!
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