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Mim's Fruit and Wine Trifle

By Ninna

Added July 14, 2006 | Recipe #177626

Categories: Dessert Fruit English

Photo by Ninna

1/3 Photos of Mim's Fruit and Wine Trifle

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Total Time:

Prep Time:

Cook Time:

1 hrs 25 mins

1 hrs 20 mins

5 mins

Ninna's Note:

My friend Mim gave me her trifle recipe, which is one of her most frequently requested desserts. I recently made this again with raspberries and strawberries - this is the photo on the recipe. I also omitted the gelatine and just made a thicker custard which I folded into the whipped cream.

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Ingredients:

Servings:

Units: US | Metric

2 sponge cakes, layers (bought cake or ladyfingers)
1/2 cup white wine
1 (450 g) can apricots, sliced, well drained
1 (450 g) can pineapple chunks, well drained (save 1/2 cup syrup)

CUSTARD

2 1/2 cups milk
2 tablespoons custard powder
2 tablespoons sugar
1 1/4 cups whipping cream (about 300ml)
1/2 teaspoon vanilla
2 teaspoons gelatin
2 tablespoons water

TO FINISH

250 g strawberries, 1 punnet (or tray)
3 passion fruit
1 1/4 cups whipping cream (about 300ml)

Directions:

1

Drain pineapple and apricots; reserve 1/2 cup of the pineapple syrup; combine reserved syrup and wine.
2

Trim sponge cake to size of deep glass serving dish; put a layer of sponge in serving dish; sprinkle with half wine mixture and top with apricots.
3

Pour over half the custard mixture and put remaining sponge layer on top, sprinkle with remaining wine mixture.
4

Next add the pineapple pieces and pour over remaining custard mixture and refrigerate for 1 hour - can be done the day before serving.
5

CUSTARD - Mix sugar and custard powder with 2 tablespoons of the milk; put remaining milk in saucepan, bring to boil.
6

Add a little hot milk to custard powder, then pour back into milk; stir until custard boils and thickens.
7

Sprinkle gelatine over the 2 tablespoons of water, stir into custard until it dissolves; when custard is cool, fold in whipped cream and vanilla.
8

TO FINISH - decorate with whipped cream, halved strawberries and passionfruit pulp.