.png)
.png)
Pauls Gingerbread Trifle
TOTAL TIME: 60 MINUTES + REFRIGERATION
Ingredients:
400 g fresh cherries, pitted plus extra to serve
1 tbsp caster sugar
1 tsp mixed spice
2 tbsp port
2 packets Aeroplane Jelly Original Raspberry
Water to make 700 mL jelly
450 g store bought madeira cake, darker edges removed, cut into cubes
900 g PAULS DOUBLE THICK VANILLA CUSTARD
200 g ginger nut biscuits, turned into crumbs
300 mL PAULS THICKENED CREAM, whipped
Gingerbread men and stars, to serve
Cadbury Caramilk & Pistachio Bark, to serve
Cadbury Caramilk & Pistachio Bark
180 g Cadbury Caramilk, broken up
1 tbs pistachios, roughly chopped
Directions:
Place pitted cherries, sugar, spice and port in a bowl, stir well and leave to macerate for 30 minutes.
Dissolve jelly crystals in 300 mL boiling water and make up to 700 mL with cold water and set aside.
Arrange cake and cherries in the bottom of a 20 cm x 12 cm glass serving dish. Pour over any juice from the cherries.
Gently pour prepared jelly over the cake and cherries and refrigerate until jelly is set (approximately 2 hours).
Spoon 300 g of Pauls Double Thick Vanilla Custard over the cake-jelly layer.
Spread ½ the biscuit crumbs over the custard and repeat with layers of custard, crumbs and finally custard.
When ready to serve, top trifle with whipped cream, gingerbread men and stars, chocolate bark and a few fresh cherries.
Cadbury Caramilk & Pistachio Bark
Line a baking sheet with baking paper.
Melt chocolate in a small saucepan on a very low heat.
Pour chocolate onto baking paper and roll around to form a thin layer of chocolate.
Sprinkle chocolate with pistachios.
Refrigerate until chocolate is completely set.
Break chocolate into rough pieces and store in an airtight container in the fridge until needed.
This recipe of courtesy of Pauls.
Want to make this delicious recipe? Don't forget to add these Pauls products to your shopping list:
