Mini Trifle's by Monowara Mohamed Bhamjee


Mini Trifle's by Monowara Mohamed Bhamjee

Ingredients :

2 round store bought sponge cakes
Or make your own..
2 raspberry jellies
2 greengage jellies
500ml fresh cream
1 litre milk
6 Tblsp custard powder
3-4 Tblsp sugar. Or to taste
Pecan nuts for decor

Directions :

You can decorate with strawberries if you want..

Make all the jellies seperately as instructed

Place 1 greengage and 1 raspberry in the freezer to set 

Place the other 2 in the refrigerator to cool down but not set..

Make the custard by bringing the milk and sugar to boil

Dissolve the custard powder in some milk and add it to the milk as soon as it start to boil. Lower heat and beat with a beater whilst adding the paste and keep on stirring until it thickens

Take it off the heat and let it get cold..
Beat the cream with 3-4 Tblsp castor sugar until thick..

Crumb the cake and to the 1 add the 1 greengage jelly that is cold but not set and mix well

Crumb the other 1 and add the raspberry jelly that is not set. Mix well.

You can add a few drops of green colouring to the green and a few drops of red colouring to the red..
Cut the nuts up..

 Make 1 layer mini trifle's in small tubs by just layering 

1 colour sponge

Add the same color jelly

Add custard 

Pipe cream on top

Then decorate with strawberries & cut up pecan nuts

Drizzle with melted chocolate 

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