A fresh and fruity trifle for the summer celebration season

Ingredients

• 1 ready-made vanilla Swiss roll or 6 mini-Swiss rolls
• 125 ml (½ cup) sherry or Rhodes Quality Pineapple 100% Fruit Juice Blend
• 1 x 40 g box Rhodes Quality Trotters Pineapple flavoured Jelly
• 1 x 410 g can Rhodes Quality Fruit cocktail in Syrup, drained
• 1 x 410 g can Rhodes Quality Pineapple Pieces in Syrup, drained
• 90 ml (6 Tbsp) Hinds Vanilla Custard Powder
• 90 ml (6 Tbsp) Sugar
• 1 lt (4 cups) Milk, divided
  To decorate
• 250 ml (1 cup) cream, stiffly whipped
• 45 ml (3 Tbsp) desiccated coconut, lightly toasted

Method

1. Prepare one packet Rhodes Quality Trotters Cherry Flavoured Jelly as per the pack instructions.
2. Pour the jelly in a single layer into the bottom of a trifle bowl and place in the refrigerator to set.
3. Cut the Swiss Roll into even slices and arrange in a layer on top of the set jelly.
4. Pour the sherry or the Rhodes Quality Pineapple 100% Fruit Juice Blend over the sponge.
5. To prepare the custard, mix the Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
6. Bring the remaining milk to a boil in a saucepan.
7. Pour the custard mix into the boiling milk, stirring well until thickened.
8. Cool.
9. Stir the Rhodes Quality Fruit cocktail and Rhodes Quality Pineapple Pieces into the custard.
10. Spoon the custard over the sponge layer.
11. Refrigerate until set.
12. Decorate with the cream and toasted coconut.

Servings

Serves 10

Cooking Times

Prep Time: 30 minutes
Cooking Times: 15 minutes