Classic Fruit and Custard Trifle
This is a true Christmas classic a beautiful fruit, jelly and custard trifle.
CHEATS CLASSIC FRUIT AND CUSTARD TRIFLE
1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes or spong cake, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped
1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.
NOTE: As an alternative, set your jelly on the base of your trifle bowl nd place strawberries and raspberries into the jelly. You can also make your own custard if you prefer.