Raspberry or Strawberry Custard Trifle
Sponge Fingers are ideal to use as a base for your favourite trifle recipe. This one was very easy to make and tasted really nice.
Ingredients:
3/4 cup brewed espresso coffee
1/2 cup coffee liqueur (such as Kahlua or Tia Maria)
1 x 250gm pkt sponge fingers
3/4 cup thickened cream – whipped
2 x 500gm tubs premium vanilla custard (it needs to be a thick custard mix – or you could make your own)
250gm frozen or fresh raspberries and/or strawberries
70gm good-quality dark chocolate – grated (optional)
Directions:
Combine the coffee and liqueur in a shallow dish.
Dip sponge fingers, 1 at a time, into the coffee mixture, just long enough so they soak up a little of the liquid. You don’t want to dip them in too long or they will literally fall apart.
Place the fingers in a single layer evenly over the base of a 2-litre capacity serving bowl.
Fold the cream through the custard until just combined.
Spread half the custard mixture over sponge fingers.
Top with half of the raspberries and/or strawberries and half the chocolate.
Repeat the biscuit and custard layers.
Cover and refrigerate for at least 2 hours or overnight if possible.
Place the remaining half of the berries and the chocolate in separate containers. Cover and refrigerate.
Just before serving, top the trifle with the remaining berries and grated chocolate.
|