Fresh Fruit South African Trifle Recipe
Use any fresh, seasonal fruits you love, and if Amarula isn’t your thing, swap it out for sherry, port, or leave out the liquor entirely.
Equipment
- large glass bowl
Ingredients
- 150ml Amarula cream or your preferred liqueur – optional
- 250ml fresh cream whipped to soft peaks for topping
- 200ml cream cheese whipped with the cream (optional)
- 1 packet boudoir biscuits or sponge cake of your choice, cut in cubes
- 360g Nestlé Caramel Treat for filling and topping
- 1 packets of jelly powder different flavours, like strawberry and orange for contrast to compliment your fruit
- Fresh fruit of your choice, such as berries, kiwi, mango, pineapple, or grapes
- 1½ liters custard store-bought or homemade
- chopped nuts e.g., almonds, hazelnuts, or pecans
Instructions
Prepare the jelly:
- Follow the instructions on the packet to make the jelly, and let it set in the fridge. Once firm, chop it into cubes.
Layer the base:
- In a large, round, and deep glass bowl (perfect for showcasing the beautiful layers), place the boudoir biscuits at the bottom. Lightly moisten them with Amarula or your chosen liquor for added flavour. Or if you are using a sponge cake, use the back of a spoon and drizzel the Amarula over the cake pieces.
Add caramel and jelly:
- Spread a generous layer of Caramel Treat over the biscuits. Then, evenly distribute the chopped jelly cubes on top.
Add fruits and custard:
- Add a layer of fresh fruit, followed by custard. Continue layering—biscuits, caramel, jelly, fruit, and custard—until all ingredients are used. (If you added cream cheese to the cream, add one layer of cream inbetween the fruit and custard)
Finish with cream and nuts:
- Top it all off with whipped cream. Sprinkle chopped nuts over the cream for a delightful crunch. Garnish with extra fruit or a dusting of cocoa powder for an elegant touch.
Chill before serving:
- Refrigerate the trifle for at least an hour to let the flavours blend and settle.