Tim’s Christmas Trifle

Name: Tim’s Christmas Trifle
Prep time: PTM
Total time: PTM
Yield: 8
Ingredients: 1 85g Port Wine flavoured jelly; 600ml cream; 1 vanilla bean pod, scraped; 1 cream & jam scroll; 4 tbsp Sherry; 2 cups Custard; 4 kiwi fruit, skin removed and sliced; 2 mangos, skin removed and cubed; 1 cup Adelia cranberry & macadamia granola; Fairy floss (I used Rose flavour)

The trifle gets a bad wrap! It’s retro, but I say embrace it! I can guarantee if you bring this one out at Christmas, everyone will be fighting to grab a spoon. I’ve utilised kiwi and mango for my fruits and the fairy floss on top gives it a classy finish. I used 4 small trifle serving glasses but this recipe would also make 1 large trifle bowl

INGREDIENTS

1 85g Port Wine flavoured jelly

600ml cream

1 vanilla bean pod, scraped

1 cream & jam scroll

4 tbsp Sherry

2 cups Custard

4 kiwi fruit, skin removed and sliced

2 mangos, skin removed and cubed

1 cup Adelia cranberry & macadamia granola

Fairy floss (I used Rose flavour)

Method

Make jelly as per packet instructions and pour into your trifle mould/s. Leave to set in the fridge for at least 4 hours
Place vanilla and cream in a bowl and whip until thick and silky, being careful not to over whip
Slice cream jam scroll and place a layer on top of the jelly. Make sure you go right to the edge and you may need to cut your scroll to fit
Drizzle the scroll with sherry
Top with a layer of custard
Place kiwi fruit and mango on top of the custard
Spread on a layer of whipped cream and sprinkle on the granola
Before serving, garnish with fairy floss

Tim’s Christmas Trifle

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