Make these divine mini trifles with creamy custard, spiced cake and berry jelly in screw-top jars or takeaway containers. These are even better the next day – the perfect, quick dessert to make in advance.
Ingredients
1 cup | Apple juice |
1 tsp | Gelatine |
1 ½ cups | Mixed berries, slightly crushed, plus extra for garnish (Main) |
1 tsp | Rosewater, or 2 |
200 g | Mascarpone |
300 ml | Custard, homemade or quality store-bought |
1 Tbsp | Icing sugar |
1 | Brandy, or 2 nips |
500 g | Cakes, Christmas cake or leftover steamed pudding, cut into bite-size pieces (Main) |
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- Heat ¼ cup of the apple juice and stir in the gelatine until dissolved and clear.
- Add the remaining juice, crushed berries and rosewater, chill for 20-30 minutes until just starting to set or thicken, but still pourable.
- Meanwhile whisk together the mascarpone, custard, icing sugar and brandy. Chill.
- Arrange the cake pieces and brandy custard cream in rough layers, then spoon over the berry jelly, allowing it to flow through the layers.
- Chill for at least 3 hours or overnight. Top with extra berries to serve.