Dirty Shirley trifles
serves
12
Kim Coverdale keeps it sweet and simple with this adults-only layered dessert trifle.
Ingredients (12)
- 2 x 85g packets raspberry jelly
- 2 cups (500ml) boiling water
- 1/2 cup (125ml) grenadine
- 315g store-bought lemon iced madeira cake
- 900g store-bought thick vanilla custard
- 2 tsp finely grated lime zest
- 2 tbs lime juice
- 1/3 cup (80ml) vodka
- 125g raspberries
- Whipped cream, to serve
- Maraschino cherries, to serve
- Fairy floss, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place jelly crystals in a heatproof jug. Add boiling water, stirring until jelly dissolves. Stir in 1 cup (250ml) cold water and grenadine. Pour mixture into 12 x 1 1/2 cup-capacity serving glasses (or a 3L-capacity trifle dish). Set aside for 30 minutes to cool. Refrigerate for at least 2 hours or until set.
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2.Discard lemon icing from cake, if preferred. Cut cake in half lengthways, then cut into 1.5cm cubes. Combine custard, lime zest and juice in a large bowl. Spoon half of the custard mixture on top of the jelly layer. Top with cake, drizzle with vodka, then add remaining custard. Scatter with raspberries. Cover and refrigerate for at least 2 hours or overnight, to allow flavours to develop.
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3.Top trifles with whipped cream, cherries and fairy floss, to serve.
Recipe Notes
Begin this recipe at least 4 hours ahead.
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