Family friendly Dessert

Two-fruits trifle

Name: Two-fruits trifle
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 x 425g can of two-fruits; 1 Swiss roll, or sponge; 100ml sherry, port or Amaretto; 1 teaspoon rosewater or orange water (optional); 1 packet fruit jelly crystals, of your choice; 750ml custard; 300ml thickened cream, lightly whipped; 25g blanched almonds; 25g dark chocolate, grated

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by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

If you don't love trifle, you might not be Australian. If you do, this is the recipe for you.

1 x 425g can of two-fruits
1 Swiss roll, or sponge
100ml sherry, port or Amaretto
1 teaspoon rosewater or orange water (optional)
1 packet fruit jelly crystals, of your choice
750ml custard
300ml thickened cream, lightly whipped
25g blanched almonds
25g dark chocolate, grated

Method

1.

Drain fruits, reserving the juice. Set aside.
2.

Place slices of Swiss roll in a large glass bowl (to see the layers) so that they fit snugly. Sprinkle with the sherry (for children, use 100ml of the reserved two-fruits' juice). Spoon the drained fruits over the Swiss roll and sprinkle with rosewater or orange water, if desired.
3.

Make the jelly following packet directions, using part boiling water and part reserved fruit juice. Set aside to cool but not set.
4.

Once cooled, pour the jelly over the fruit and place in the fridge until set. Spread the custard over the jelly, top with cream and decorate with almonds and chocolate.