Fruit Trifle Recipe - Cooking Index
Fruit Trifle Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cake |
| 3/4 cup | 177ml | Strawberry jam |
| 1 | Pitted apricots * | |
| 11 oz | 312g | Mandarin oranges |
| 1/2 cup | 118ml | Marsala or cream sherry |
| 2 cups | 474ml | Vanilla custard |
| 1 cup | 237ml | Heavy cream |
| 1/4 cup | 49g / 1.7oz | Superfine sugar |
* (1 lb,14 oz) drained and pureed ** canned, drained
SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together.
Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake.
Pour Marsala over top, spread with remaining apricot puree and cover with custard.
Cover and chill 2 hours.
Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source:
Jo Anne Merrill
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