Title: Fast Track Trifle %%%%%
Categories: Fruit Dessert
Yield: 10 Servings

750	g	Bag of frozen strawberries/rhubarb
1		Envelope unflavored gelatin
1		Recipe custard (Bird's)
6	tb	Strawberry schnapps, divided
1	pk	(6) Vanilla Jam rolls
2	c	Whipping cream
3	tb	Sugar

whipped cream and fresh strawberries for decoration

Defrost the strawberries and rhubarb and puree in a food processor or blender. Soften the gelatin in 2 tbsp water and heat gently until dissolved. Add to pureed fruit and mix well. Prepare one recipe custard sauce according to directions on the tin, adding 2 tbsp strawberry schnapps at the end. Slice the vanilla sponge rolls into four each. Arrange half the slices around the bottom and sides of a large glass bowl. Sprinkle some of the remaining schnapps over them. Spread half fruit puree over top. Repeat with the remaining sponge roll slices, schnapps and puree. Pour cooled custard over top and down holes between the slices of roll Refrigerate until completely cold, about 2 hours. Beat cream with an electric beater until stiff and fold in sugar. Spread cream on top of trifle or pipe with piping bag to make it look attractive. Decorate with fresh whole strawberries if desired. makes 10 servings.

Origin: Appeal (quarterly publication) Shared by: Sharon Stevens.

previous

next