Christmas is a time for a trifle, no matter where you are celebrating. We celebrate in the middle of summer and it usually very hot and spent inside in the airconditioned rooms. A white Christmas is something that everyone needs to experience once. It is just magical.
To make you trifle, you will need to make your jelly beforehand. It is a good idea for this time of year to make green and red jelly for the dish.
- 2 green and 2 red packets of jelly (made up beforehand)
- 1 or 2 litres of thick custard (depending on the size of your dish)
- 3 x 600ml thickened cream
- crushed nuts
- selection of tinned and fresh fruit (if using tinned fruit, drain before use)
- 1 large packet of Savolardi Italian sponge biscuits (any sponge biscuits will do)
- Approx 1 cup of Marsala to flavour the biscuits. (can use Baileys, Sherry or your selected liquor)
- Strawberries and Blueberries to decorate
- Place your Savolardi biscuits in the bottom of your serving dish and sprinkle with Marsala or your chosen liquor.
- Allow this to be absorbed by the biscuit.
- Layer all of the red jelly thickly across the biscuit.
- Then we need a thick layer of the custard.
- Place the fruit on top of the custard, it will sink into the mixture.
- Layer all of the green jelly thickly across the mixture.
- Slightly thicken the thickened cream to a firm consistency and layer across the top of the custard mixture.
- Decorate the top with crushed nuts, strawberries and blueberries to form a Christmas star.