This festive dessert is creamy like ice cream but layered with fruit and biscuits like trifle. It’s the best of both.
- 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
- 45 ml (3 Tbsp.) sugar
- 500 ml (2 cups) milk, divided
- 6 egg whites
- 500 ml (2 cups) cream
- 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained and chopped
- 1 x 115 g cup Rhodes Quality Granadilla Pulp
To decorate: white chocolate balls, edible flowers
- Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
- Bring the remaining milk to the boil in a saucepan, then pour the custard mix into the boiling milk, stirring well until thickened.
- Cool the custard.
- In a clean, dry bowl, whip the egg whites using an electric mixer until soft white peaks form.
- Continue beating and slowly add 65 ml of caster sugar.
- Beat until the egg whites form a soft meringue and set aside.
- Beat the cream until thick but not stiff. Set aside.
- Fold the cream into the custard.
- Fold the meringue mixture into the custard and cream base.
- Line a loaf pan with plastic wrap, then dip the finger biscuits in the brandy, sherry or fruit juice and place a layer of biscuits down the bottom of the pan.
- Cover with a layer of custard.
- Add a layer of the chopped Rhodes Quality Pear Halves, then add the remaining custard and complete with a second layer of finger biscuits.
- Cover the top with cling wrap and freeze for 4 hours or until set.
- Turn the loaf out of the pan and remove all the plastic.
- Drizzle the top of the loaf with Rhodes Quality Granadilla Pulp.
- Decorate with chocolate balls and flowers, slice and serve.