BERRY TRIFLE with Bakers Boudoir Biscuits (Finger Biscuits)
The delightful jiggle and wobble of a fruity jelly, paired with the smooth texture of whipped cream, makes a trifle an essential addition to any festive feast.
For an extra touch of perfection, opt for incorporating Bakers Boudoir biscuits to absorb the delicious berry goodness.
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INGREDIENTS
300 g Bakers Boudoir biscuits
2 x 80 g boxes raspberry jelly powder
200 g fresh raspberries
250 ml (1 cup) custard
250 ml (1 cup) whipping cream
2 cups (500 ml) whipping cream
100 ml coffee, cooled
Fresh berries for garnish
Icing sugar for dusting
2 x 80 g boxes raspberry jelly powder
200 g fresh raspberries
250 ml (1 cup) custard
250 ml (1 cup) whipping cream
2 cups (500 ml) whipping cream
100 ml coffee, cooled
Fresh berries for garnish
Icing sugar for dusting
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INSTRUCTIONS
1. Make the jelly as per box instructions and pour into trifle bowl. Refrigerate for 1 hour and then add the fresh raspberries. Refrigerate for a further 4 hours or overnight. The jelly must be completely set.
2. Whip 250 ml of cream until stiff and fold the whipped cream into the custard.
3. Place half of the custard cream over the set jelly and top with Bakers Boudoir biscuits. Sprinkle over 50 ml coffee and repeat the process.
4. Whip 500 ml of cream to stiff peaks and dollop over the Bakers Boudoir layer. Garnish with fresh berries and a dusting of icing sugar.
5. Serve and enjoy!
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(Credit to BAKERS for the recipe.)