Straw­berry tri­fle

Taste - - Local In Season -

READY IN 30 min­utes plus chill­ing time SERVES 8

2 store-bought, jam-filled Swiss rolls (around 250g each) 4½ Tbsp sherry (or fruit juice) 1 can berries in juice (eg boy­sen­ber­ries) 3 pun­nets straw­ber­ries, washed, hulled and halved or quar­tered, plus ex­tra to dec­o­rate 500ml store-bought cus­tard 300ml cream, whipped

1 Slice Swiss rolls into 1cm slices. Line bot­tom third (in­clud­ing sides) of tri­fle bowl with a third Swiss roll slices, then driz­zle with 1½ Tbsp sherry or fruit juice. 2 Add third of berries with some of the juice, third of straw­ber­ries, third of cus­tard and third of cream. 3 Re­peat lay­ers twice more, start­ing with Swiss rolls and fin­ish­ing with whipped cream. 4 Dec­o­rate tri­fle with a few ex­tra straw­ber­ries and chill for 3-4 hours or overnight.

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