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Fresh Fruit Trifle

Fresh Fruit Trifle

by Lesley Waters. Posted on 19/11/2009

Cooking time: 60 minutes

User Rating: 0/5

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Ingredients

¼ Lesley’s Sponge Cake (see recipe here)
3 tbsp raspberry jam
Juice of ½ an orange
1 x quantity of Lesley’s Homemade Vanilla Custard, cooled (see recipe here)
1 large, ripe mango, peeled, stoned and chopped
225g raspberries
2 × 125g carton Lactofree raspberry or strawberry yogurt
50g flaked almonds or chopped pistachio nuts
Icing sugar for dusting

Watch this recipe being made by Lesley Waters.

Method

1. Split the sponge cake, spread the jam onto the sponge pieces and sandwich together, then cut into small squares.
2. Divide the sponge and put into the bottom of 4 glasses, drizzle over the orange juice, then cover each with the cooled custard.
3. Divide the mango and raspberries and arrange on top of the custard.
4. Top each with a good dollop of raspberry or strawberry lactofree yogurt.
5. Decorate the trifles with a sprinkling of chopped nuts. Just before serving, dust each lightly with icing sugar.

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