Quickly assembled - but special - fresh summer fruit trifles. See below for more recipes from Warren's Valentine's Day dinner.
|1||Plum, or 2, large, thinly sliced (Main)|
|3||Apricots, thinly sliced (Main)|
|1 handful||Strawberries, thinly sliced (Main)|
|1||Lemon, or orange, zest and juice|
|3 Tbsp||Icing sugar|
|¼ cup||Gin, or Campari or rum|
|¼||Sponge cakes, or ginger cake, broken into pieces (adjust quantity to suit) (Main)|
|1 bottle||Custard, bought or homemade|
|150 ml||Cream, whipped|
|1 block||Chocolate, small, to grate over trifles|
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- Into a bowl, place sliced plum, apricots and strawberries Add the zest and juice of the lemon or orange, the icing sugar and gin (or Campari or rum) and leave to macerate.
- Break pieces of sponge or ginger cake into tall glasses. Top with the fruit and juices.
- Fill glasses with custard and refrigerate.
- To serve, top with whipped cream and grated chocolate.
Check out Ray McVinnie's video on'How to make chocolate shards'