An English trifle is a quintessential dessert that has graced British tables for more than four centuries. This decadent-looking treat is simply luscious and often made with alcohol, some with jelly and some not, while the fruit is a must-have for some and a turn-off to others.
Essentially, an English trifle needs sponge fingers or pound cake, perhaps soaked in sherry—but this is optional only if children are not involved. It also needs jelly (aka Jell-O in the U.S.), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference.
INGREDIENTS
2 1/2 cups of Ultramel vanilla custard
Sponge cake (cut into small pieces)
175g of plain yogurt
Granadilla pulp (no measurements needed)
3 tablespoons of Blueberry sauce
2 cups of Rasberries
1 /2 tablespoon of vanilla extract
2 tablespoons of icing snow
Instructions:
Whisk together Plain yogurt, 2 tablespoons snow sugar and vanilla extract.
Place few cake pieces at the bottom of the glasses,And drizzle with granadilla pulp , then layer the rasberries top of the cake and then custard and yogurt.Pour the blueberry sauce on top.
You can repeat the layering.
For decoration top each glass with fresh rasberries , blueberries, blackberries and mint leaves .
Store in the fridge for few hours.