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Christmas-Trifle

It’s Christmas which definitely means trifle! Combining jelly, sponge, custard, and lots of cream, this dessert treat is a sweet masterpiece!

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  • Serves: 10 -12
  • Prep: 15 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

Jelly

1 ½ cups water

2 drops red food dye

1 tbs Natvia

vanilla essence

1 ½ tsp gelatin

Sponge

¼ cup Natvia

1 cup self-raising cake flour

½ cup milk

40g unsalted butter, melted

Custard

2 tbs custard powder

1 ¾ cups milk

1 tbs Natvia

1 tbs vanilla essence

Cream

200ml thickened cream, whipped

strawberries, for decorating

METHOD

  1. Preheat oven to 180C.
  2. Make the jelly by whisking together the water, food dye and Natvia until it starts to bubble. Add the gelatine and vanilla combine. Pour into the trifle bowl. Cover and refrigerate for at least 1 hour.
  3. Whisk together the Natvia, flour, milk and butter in a mixing bowl. Pour into a greased and lined 15x20cm cake tin. Bake for 15-20 minutes, until a skewer inserted comes out clean. Allow to cool completely on a wire rack. Break the cake up into small pieces.
  4. Make the custard by heating ¼ cup of the milk with the custard powder over medium high heat. Add the Natvia and remaining milk and stir. Stir continuously and heat for 2-3 minutes until thickens.
  5. Crumble some of the cake over the jelly.
  6. Layer pieces of strawberry on the cake.
  7. Pour the custard over the strawberries.
  8. Top with cream
  9. Decorate with strawberries and extra cake
  • Nutritional Info

    No nutritional info supplied

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