Last-minute Trifles

clock 20 minutes bowl Serves 6
Last Minute Christmas Trifle Sponge Raspberry Cream Custard Jelly Strawberry
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Ingredients

  • 125 g store bought sponge cake, coarsely chopped
  • 1 1/4 cup cream
  • 125 g strawberries
  • 360 g raspberry flavoured jelly, made in advance
  • 1/2 cup thick custard
  • Mint leaves
  • Icing sugar, for dusting
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Method

  • 1. Divide sponge cake between six serving glasses, drizzle sherry (optional) evenly over the sponge.

  • 2. Thinly slice strawberries. Coarsely chop jelly.

  • 3. Whip cream until soft peaks form.

  • 4. To assemble, top sponge with custard, jelly, strawberries then cream. Garnish with a few more chopped strawberries, mint leaves and a dusting of icing sugar.

  • Per Sereve

  • • Energy 1563Kj • Protein 4g • Total Fat 27g • Saturated Fat 17g • Carbohydrates 29g • Sugars 24g • Sodium 158mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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