SUMMER FRUIT TRIFLE |
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A perfect finale for a hot summer’s day. If you prefer, use 2 cups (500 mL) of your favourite custard recipe. |
Yield: 6 to 8 servings |
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| 2 cups | sliced strawberries or raspberries |
500 mL |
| 2 cups | blueberries |
500 mL |
2 |
peaches, peeled and sliced |
2 |
| 1 can | custard |
425 g |
| 1/4 cup | orange marmalade |
50 mL |
| 1/4 cup | orange juice |
50 mL |
| 12 to 16 | ladyfingers, cut in half |
12 to 16 |
| 1/4 tsp | vanilla |
1 mL |
| 2 cups | whipping cream, divided |
500 mL |
| 1 tbsp | sliced almonds, toasted |
15 mL |
| 2 tbsp | granulated sguar
|
30 mL |
| Directions: | ||
| 1. In a small saucepan, melt marmalade with juice over medium heat until dissolved. Let cool slightly. | ||
| 2. Dip ladyfingers into orange mixture and arrange in two layers on the bottom of an 8-cup (2 L) trifle or glass bowl. Arrange remaining ladyfingers up the sides of the bowl; cut sides down. | ||
| 3. Gently mix fruit together; arrange one-third of the fruit over the ladyfingers; set aside. | ||
| 4. In a medium bowl, stir together custard, vanilla and any remaining orange mixture; set aside. | ||
| 5. In a small bowl, beat ½ cup (125 mL) of the Whipping Cream until soft peaks form; fold into custard. Spread half of the custard over the fruit and repeat with another layer of fruit and remaining custard. | ||
| 6. Beat remaining Whipping Cream with sugar until soft peaks form; spoon over custard. Top with remaining fruit and toasted almonds. | ||
| 7. Chill for 3 hrs or overnight. | ||
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