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Trifle

Yields1 ServingPrep Time1 hrCook Time35 minsTotal Time1 hr 35 mins

 1 biscuit cake (2 days old)
 ¼ cup sherry
 1 small can of fruit
 1 ¼ cup milk
 1 coconut (only milk)
 2 tablespoon sugar
 1 teaspoon vanilla
 1 teaspoon butter
 2 proteins
 1 tablespoon sugar
 2 tablespoons chopped cashews
 Strawberry jam
1

Cut cake into thin slices and spread jam on each slice.

2

Place in the bottom of the dish with jam to top.

3

Sprinkle with sherry, cover and refrigerate.

4

Make custard with milk, butter and sugar in a saucepan.

5

Add vanilla.

6

Soften the custard powder with a little cold water and add heated milk while stirring until thickened.

7

Cool and pour over the slices of cake.

8

Let stand for 2-3 hour.

9

In the meantime, toast coconut and add the milk through a clean cloth.

10

Pour the milk over the trifle and set another for 2 hours in the refrigerator.

11

Beat the egg whites until stiff; gradually add sugar (1 tablespoon) increased until well blended.

12

Carefully spoon the mixture on top and sprinkle with chopped nuts and serve.

Nutrition Facts

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