| Chris's Sponge Wine Trifle |
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It is well worth the effort making this wonderful trifle. You will need: Jelly - One Lime, one Raspberry Sponge Raspberry Jam to put on sponge Two tablespoons Port Wine Custard: Cream - beaten to make thick "Time" - Prepare in morning for the evening meal, or the night before if more convenient. Jelly: Prepare Jellies in two separate bowls according to instructions on packet - decrease added water during preparation by about 50 ml. (This makes a slightly firmer jelly) Place in refrigerator when ready to set. This is a task that can be done the night before. Sponge: Buy or make your own sponge. Spread jam on sponge and cut into pieces and place in serving dish. Sprinkle with Port Wine Custard: 2 tablespoons cornflour 2 eggs 2 tablespoons sugar 1 teaspoon vanilla essence Two and half cups milk Method: In a separate bowl beat eggs lightly. Combine corn flour with a little of the milk until dissolved and then add to the beaten eggs - mix in thoroughly. Place milk in a saucepan with the sugar and vanilla essence, mix well and slowly bring to the boil. When the milk starts to rise, quickly add the egg mixture stirring constantly until it is smooth and thick. Pour custard over sponge in serving dish. Shake the dish gently to ensure the custard settles well between and over the sponge pieces. When cool, place in refrigerator. When custard is set, decorate top with the two jellies, and cream which has been well beaten and thickened. The top can be now adorned with raspberries and or strawberries and walnuts for a great dessert. Enjoy |
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