Mim's Fruit and Wine Trifle

Recipe by Ninna
READY IN: 1hr 25mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    sponge cakes, layers (bought cake or ladyfingers)
  • 12
  • 1
    (450 g) can apricots, sliced, well drained
  • 1
    (450 g) can pineapple chunks, well drained (save 1/2 cup syrup)
  • CUSTARD
  • 2 12
    cups milk
  • 2
    tablespoons custard powder
  • 2
    tablespoons sugar
  • 1 14
    cups whipping cream (about 300ml)
  • 12
    teaspoon vanilla
  • 2
    teaspoons gelatin
  • 2
    tablespoons water
  • TO FINISH
  • 250
    g strawberries, 1 punnet (or tray)
  • 1 14
    cups whipping cream (about 300ml)

DIRECTIONS

  • Drain pineapple and apricots; reserve 1/2 cup of the pineapple syrup; combine reserved syrup and wine.
  • Trim sponge cake to size of deep glass serving dish; put a layer of sponge in serving dish; sprinkle with half wine mixture and top with apricots.
  • Pour over half the custard mixture and put remaining sponge layer on top, sprinkle with remaining wine mixture.
  • Next add the pineapple pieces and pour over remaining custard mixture and refrigerate for 1 hour - can be done the day before serving.
  • CUSTARD - Mix sugar and custard powder with 2 tablespoons of the milk; put remaining milk in saucepan, bring to boil.
  • Add a little hot milk to custard powder, then pour back into milk; stir until custard boils and thickens.
  • Sprinkle gelatine over the 2 tablespoons of water, stir into custard until it dissolves; when custard is cool, fold in whipped cream and vanilla.
  • TO FINISH - decorate with whipped cream, halved strawberries and passionfruit pulp.