Trifle

INGREDIENTS

homemade sponge cake +- 2cm thick1 big tin nestle creamultramel or homemade custard with 1 litre milkcanned peachesflake for garnishing over

METHOD

Once your cake is made (let cool) or store bought and layer with custard or ultramel. Refrigerate for 30 minutes and then layer with nestle cream. Cut up peaches or any fruit and drop it around on top of the cream. Drizzle chocolate over and refrigerate for 3-4 hours or overnight.

Serve cold with ice cream or with chocolate mousse.

INFO & TIPS

Best to use homemade custard. It sets better and less runny.

Chocolate cake can be used and Cocoa added to custard to make chocolate trifle and nozzle out chocolate mouse on top of cream instead of peaches.

POSTED ON

08 Feb 2019

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