It's the tenth of Ramadhan already!
Time sure does, moves fast.
So without much ado, here's a simple and super duper recipe of a raspberry trifle. The first time I was doing this desert, I was doing my Food & Nutrition subject in High school. Back in those days, I did it from scratch (from baking the swiss roll, using fresh fruits and etc) but seeing now that they sell all ingredients in one box, it'll save you a lot of time, especially when you're doing a tray for your guests, hosts or whatnot.
So, here's what you need: (serves 6)
- Bird's Raspberry Trifle flavour mix
- 1 pint of whole milk
- 2 tbsp of sugar
- Fruit Cocktail in tin (you could opt for fresh fruits)
- British English sponge fingers
- Raspberry swiss roll
- 3/4 of boiling water
- A tray
- First, slice the swiss roll and lay them into the bottom tray, followed by another layer of sponge fingers.
- Open the fruit cocktail tin and scoop out the fruit chunks along with it's syrup onto the swiss roll and the sponge.
- Leave the tray for awhile and prepare your Raspberry crystal next.
- In a bowl, pour the crystal powder followed by the 3/4 boiling water. Stir and let it cool slightly for 10 minutes before pouring onto the already made, bottom layer of the trifle.
- That done, prepare your custard.
- For the custard, you need to mix the custard powder with two tbsp of sugar and a 2/3 tbsp of milk. Stir to make a quite runny paste.
- On the hob, pour the rest of your milk into a pan and let it boil.
- Next, pour in your custard paste and quickly stir (to avoid lumps).
- Once it's done, remove the pan from the heat and let it cool down.
- Last but not least, prepare your dream topping.
- In a bowl, pour the dream topping powder and then, 110 ml of milk.
- Using a hand mixer, whip the cream until it forms soft peak.
- Back to the tray, pour your custard and then your cream topping.
- Sprinkle with the chocolate sprinkles!