Ingredients
- 2x 80g packets strawberry jelly
- 5 ripe peaches, sliced or 1 can peach slices, drained
- 250g fresh strawberries, sliced
- 500g Mascarpone cheese
- 1 can (385g) NESTLÉ Sweetened Condensed Milk
- 1 can (290g) NESTLÉ Dessert & Cooking Cream
- 240g NESTLÉ Milky Bar White Chocolate, chopped and melted
- 30ml gelatine granules
- 1 trifle sponge cake, 500g
- ¼ cup smooth strawberry jam
- 250ml fresh cream, whipped
- 2 tbsp flaked almonds, lightly toasted
Method
- Make the jelly as per the packet instructions.
- Arrange ¾ of the fruit in the base of your trifle dish, reserving the remaining fruit for garnishing.
- Cover the fruit with the jelly and place in refrigerator until set.
- Place the Mascarpone cheese into a mixing bowl and beat until smooth.
- Add the NESTLÉ Condensed Milk, NESTLÉ Cooking Cream and melted chocolate, and mix until well combined and smooth.
- Melt the gelatine according to packet instructions and quickly stir into the creamy mixture.
- Pour ⅔ of the mixture over the set jelly layer in your trifle bowl and refrigerate until set.
- Fold the remaining ⅓ of the creamy mixture into the whipped cream and keep refrigerated until needed.
- Cut the trifle sponge cake into long strips and sandwich 2 slices together with strawberry jam.
- Trim away the edges, and cut into 2cm wide sandwich squares and arrange on top of the set custard layer in the trifle dish.
- Spoon the reserved custard and cream mixture onto the top of the trifle and refrigerate until required.
- Decorate the top of trifle with the reserved fruits and toasted flaked almonds just before serving.
