|
|
Ingredients:
1 pkg. pound cake (300 g), thawed
if frozen
1/2 cup raspberry or strawberry
jam
6 tablespoons fresh orange juice
1 cup sliced banana
1 cup sliced kiwi
1 cup canned peaches, chopped
1 cup sliced strawberries
2 cups (500 mL) homemade or prepared
custard
1-1/2 cups (375 mL) whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
Garnish with fruit slices.
Makes 10 servings. |
Preparation:
-
Thinly slice pound cake (20 slices). Spread jam over one side of half of
the slices of pound cake. Line each wine glass with these slices, jam side
in. Sprinkle with half the orange juice.
-
In a large bowl mix fruit with custard. Put mixture into each wine glass.
Spread remaining cake with jam and place on top of fruit custard mixture,
jam side in. Sprinkle with remaining juice.
-
Whip cream until starts to thicken. Add sugar and vanilla. Continue to
beat until peaks form when beaters are lifted. Spoon onto each mixture
in a glass, spreading to cover.
-
Garnish with additional fruit and refrigerate. Serve trifle after it sits
for about an hour.
|
 |
TIPS:
-
To prepare tropical trifle use: diced mangoes, sliced banana, diced papaya,
diced oranges and garnish with toasted coconut.
-
Sprinkle pound cake with rum instead of orange juice.
-
You can prepare trifle in a trifle dish or any other glass bowl.
-
Sliced angel food cake or lady fingers could be substituted for pound cake.
To prepare orange trifle use only diced seedless oranges, orange liqueur
and orange marmalade. Garnish with sliced oranges.
|
|
|
