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Cold Desserts

 
  • 3 cups thick custard, cooled
  • 2 cups strawberry or raspberry jelly, just setting
  • 2 cups spongecake in small pieces
  • 250ml cream whipped
  • fruit to decorate

Put spongecake in serving dish and pour over jelly. Put in fridge to set. Whip custard with half the whipped cream. Pour custard over jelly and sprinkle lightly with sugar to prevent skin forming. Put in fridge to set. Just before serving, top with remaining whipped cream and decorate with glace cherries, peach and kiwifruit slices, or other decoration. Serve with fruit. For a less rich trifle leave the cream out of the custard.

 

Instead of using jelly, spongecake can be moistened with fruitjuice and covered with cold, cooked fruit, before pouring custard over it.

 
  • 1 strawberry jelly
  • 1 cup evaporated milk

Make 1 strawberry jelly using only half the usual amount of water. Allow to cool and nearly set.

Whip 1 cup icy cold unsweetened evaporated milk until thick.

When jelly is just setting combine whipped milk with jelly, and whip until thick.

Pour into serving dish and leave to set in fridge. Serve with fruit.

© –2022 The Redmond Family. All rights reserved.
www.redmondfamily.com/Family_resources/Recipes/Desserts/Cold_Desserts