SPAR Inpiration

Treats In A Flash

Christmas Trifle

A trifle with a serious Christmas Twist! Serve in a large glass bowl for a big family gathering, or layer during preparation, into dainty individual glasses, for a formal meal setting.

Prep Time: 35 minutes
Serves: 10

Ingredients

1 SPAR Freshline trifle sponge, cut in half horizontally
½ jar fruit mincemeat
1 jar SPAR apple sauce
Brandy or SPAR orange fruit juice blend
1 tube SPAR Freshline choc chip meringue drops (90g)
410g can SPAR whole strawberries, drained, then pureed with 15ml of the drained syrup
410g can SPAR fruit cocktail, drained
1litre SPAR vanilla flavoured custard, chilled
20ml SPAR icing sugar
375ml SPAR fresh cream

Toppings

Vermicelli or Hundreds & Thousands, Chopped Pecan Nuts, SPAR Maraschino Cherries

Method

Spread each sponge cake half with a combined mixture of fruit mincemeat and apple sauce. Cut into long slices, and arrange them fairly loosely in the base of a large glass dessert bowl. Pour over the orange juice or brandy or a mix of the two, to moisten the cake further.
Sprinkle on half of the meringues.
Spoon on the fruit cocktail, followed by the strawberry sauce. Sprinkle the remaining meringues over.
Pour on the custard.
Whip the icing sugar and cream together until peaks form. Completely cover the custard layer with this mixture.
Finish off with chocolate curls, nuts etc, as you like. Cover with cling film or foil, and chill until required. Finish off with well drained maraschino cherries just before serving.

This can be successfully prepared the day before; kept covered and chilled until required.
A SPAR Freshline un-iced fruit cake or steamed pudding, cubed and soaked in the orange juice (with a little brandy if you like) makes a moist and rich alternative to the apple-mincemeat –sponge layer, in the basic recipe here.
If your custard is used off the shelf and not chilled first, rather stop after step 4 and chill the trifle well before finishing off the top with the whipped cream. This helps avoid the layers mixing when spreading the cream over less than firm custard.