Tutti fruity cocktail trifle

A typical trifle with a tutti fruity twist packed full with a delicious medley of fresh fruit. Generally any fruit will do BUT if you use a sugar free powder jelly do not put pineapple or kiwi fruit in or the jelly may not set, check the instructions on the back of the sachet! I have used ready custard in mine but you can make your own if you wish but you will need to remove the skin that will form when cooled.

Ingredients:

• Lots of fresh fruit
• fresh cream
• sachet of powdered jelly
• can/carton of custard
• madeira cake

Method :

Wash all the fruit then peel slice and de seed all the fruit you have decided to use ~ I used apricots, strawberries, raspberries, peaches, grapes, satsumas, blueberries, cherries and plums. It sounds a lot, but you are only getting one or two chunks of each fruit in a portion. If using pears, its best not to use conference ones as they are quite hard. I chose mainly berries and soft fruits.

Make the jelly as per the instructions and leave to semi set, you don’t want it to go hard enough to stand a spoon in you just need it to be like cream before its been whipped.

Choose your dishes, individual or one big one. I chose 3 tall glasses and 3 sundae dishes.

Cut the cake into chunks and add a few to each dish, then start adding your fruit. its all about layering, you need to have a nice even balance of cake fruit custard and cream. I started with satsumas which I removed the skins and cut in half. then seedless grapes cut in half around the edge of the glasses. Then some chopped up plums in the centre followed by the jelly. I chose orange jelly with lemon madeira cake to ensure a fruity zing throughout the glass!

Then the blueberries, thinly sliced peaches and apricots around the edge above the grapes before spooning on the custard.

You need to cover the fruit with the custard to stop the fruit going brown, so spread it right to the edge of the glasses.

The sundae dishes are now full but the tall glasses could stand another layer of fruit (one of these will be mine)  🙂

Finally, just before serving, whip up the cream and dollop it on with even more fruit if required. I never put the cream on my trifle until its just about to be eaten.