South African Trifle with Amarula Liqueur

• 150ml Amarula Cream Liqueur
• 250ml cream whipped
• 1 packet of ladyfinger biscuits
• 1 tin caramel treat for filling and topping
• 2 packets jelly powder 2 different flavours
• fresh fruit of your choice and in season e.g. berries, bananas, or kiwis are delicious
• 1 cup chopped nuts for garnish
• 1½ liters of custard (homemade or store-bought optional, homemade custard you can thicken
• 1 cup optional – cherries fresh or glazed

Method:

• Prepare the jelly: Follow the instructions on the jelly packet and allow it to set completely.
• Optional – making homemade custard: Make your custard and cool.
• Here are a few tips for trifle:

  Chill the bowl before whipping cream to get a nice, stable whip.

  Sweeten lightly, if you like, with a bit of powdered sugar or vanilla extract.

  Layer carefully to keep the distinct layers visible for that beautiful trifle look!

• Start the layering: Place the ladyfinger biscuits at the bottom of a deep glass bowl.
• drizzle the Amarula Cream Liqueur over the biscuits to moisten them.
• Add the Caramel: Spread a generous layer of caramel treat over the moistened biscuits.
• Add the jelly: Chop up the set jelly and layer it on top of the caramel.
• Layer the Fruit and Custard: Add a layer of fresh fruit, followed by a layer of custard.
• Repeat the layers: Continue layering the ingredients until all are used, ending with a layer of custard on top.
• Final touches: Cover with whipped cream and sprinkle chopped nuts for decoration and cherries if you choose to do so.

Cover the trifle with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld together beautifully. ENJOY!