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Quick Trifle
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Quick Trifle

Who said you had to be good all the time? A recipe from the good old days.

Makes 8
Prep Time 15 minutes
Cook Time refrigerate for 1 hour
Ingredients
half of a double sponge
4 Tbsp Craig's Raspberry Jam
½ cup sweet or medium sweet Sherry
410 g can Wattie's Fruit Salad in Clear Fruit Juice, well drained
300 ml bottle cream
600 ml carton prepared custard
To Garnish
¼ cup grated chocolate

NUTRITION INFORMATION

Serving size: 210g

Avg. Quantity per serve Avg. Quantity per 100g
Energy 1275kJ 607kJ
Protein 5.3g 2.5g
Fat, total 16.0g 7.6g
- Saturated Fat 9.9g 4.7g
Carbohydrate 35.9g 17.1g
- Sugars 24.2g 11.5g
Dietary Fibre 1.3g 0.6g
Sodium 132mg 63mg
INGREDIENTS NUTRITION
Made with
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Method
Step 1
1. Spread sponge half with the Craig's Raspberry Jam and place in the base and sides of a large serving bowl.
Step 2
2. Pour over the Sherry.
Step 3
3. Spread the well drained Wattie's Fruit Salad on top.
Step 4
4. Whip the cream until soft peaks form and blend half the whipped cream with the custard. Spread the custard evenly over the fruit and sponge.
Step 5
5. Spread the remaining whipped cream over the top of the custard and refrigerate one hour before serving.
Step 6
Decorate with grated chocolate before serving.
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Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
half of a double sponge
4 Tbsp Craig’s Raspberry Jam
½ cup sweet or medium sweet Sherry
410 g can Wattie's Fruit Salad in Clear Fruit Juice, well drained
300 ml bottle cream
600 ml carton prepared custard
To Garnish
¼ cup grated chocolate
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