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Ingredientes
- 1 x 200 g pack trifle sponges or possibly sponge fingers
- 4 Tbsp. Orange juice
- 2 x Peaches, stone removed, cut into 8
- 2 x Plums, stone removed, cut into 8
- 2 x Apricots, stone removed, cut into 8
- 2 Tbsp. Honey
- 135 gm Sachet mandarin jelly crystals
- 3 med Size Large eggs yolks
- 2 tsp Cornflour
- 25 gm Caster sugar, (1oz)
- 450 ml Lowfat milk, (3/4 pint)
- 1 Tbsp. Cocoa pwdr
Direcciones
- Arrange the trifle sponges up the sides and bottom of a 1. 75 litre (3 pint) glass serving bowl. Cover with orange juice and arrange half the fruit on top and drizzle with the honey.
- Make the jelly according to pack instructions and pour over the sponge and fruit. Allow to cold and chill.
- In another bowl whisk the yolks, cornflour and sugar till smooth.
- In a pan bring the lowfat milk slowly to the boil then pour onto yolk mix whisking as you go.
- Return the mix to a clean pan and heat gently, stirring till the custard begins to thicken and coats the back of the spoon. Remove from the heat and cold slightly.
- Remove the trifle from the fridge and arrange the remaining fruit on top of the set jelly.
- Pour the custard mix over this and allow to cold and set.
- Whip the cream and spread half on top of the trifle and pipe a border around the edge with the remaining cream.
- Dust with cocoa pwdr and serve.
- NOTES : Your favouite way to enjoy fresh fruit, light sponge, custard and cream.This dessert requires chilling time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1224g | |
| Calories 701 | |
| Calories from Fat 62 | 9% |
| Total Fat 7.17g | 9% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 282mg | 12% |
| Potassium 2123mg | 61% |
| Total Carbs 147.35g | 39% |
| Dietary Fiber 10.8g | 36% |
| Sugars 131.9g | 88% |
| Protein 23.15g | 37% |
