Traditional trifle

I have recreated this from http://www.taste.com.au. It meant to be for Christmas but I decided to share it and make it for New Year Resolution dinner. This is easy no hassle and spending too much time in the kitchen as I wanted to watch the firecrackers on my deck with a dessert to keep me comfort and glad to bring in more positive peaceful happy life for 2021.

Forgetting of all the natural disaster, pandemic in 2020. But looking forward to Trusting God with every fiber of my being. For I am willing to change to be more courageous allowing God to lead me.

I know it’s not as beautiful as I would love it to. The most important is that it taste delicious and I can share it with my family. Let’s cook!!!

Ingredients

170 grams Packet Port Wine Jelly Crystals
600 ml Rum Custard
650 grams Jam Swiss Roll
500 gram frozen mixed fruits
1/4 cups orange Juice + 4 tbs Rum (opt for Rum; replace with orange liqueur)
1 can already whipped cream

Method

Pour the jelly crystals into a stainless steel bowl big enough to pour in 800ml boiling water and stir until crystals have dissolved. Cool, then transfer to jelly dishes to refrigerate for 4 – 6 hours, or until set. Once set, remove the jelly from the dish and cut into pieces.

Pour 300 ml of custard into trifle glass dish. Arrange the slices of Swiss roll in the dish then sprinkle with 2 tablespoon of rum and pour half orange juice.

Put half the jelly and mixed fruits on top of Swiss roll. Then the remaining half the custard. Followed by the remaining Swiss roll, remaining jelly, mixed fruits and top each with cream (I put just one layer for deco, you can top more cream if you like mountain high w cut haves strawberries).

Chill over night so that the juices soak into the Swiss roll to make it moist.

https://www.taste.com.au/recipes/30977/christmas+trifle

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