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Categories:
custard powder milk vanilla sugar finger raspberry jam Marsala punnet strawberries punnet blueberries punnet raspberries TOBLERONE cream flaked almonds
Viewed: 92 - Published at: 6 years agoIngredients
- 1/4 cup custard powder
- 3 cups milk
- 1 vanilla pod, split and scrape out the seeds
- 1/4 cup sugar
- 8 large sponge finger biscuits
- 2 tablespoons raspberry jam
- 1/4 cup Marsala
- 1 punnet strawberries, hulled and halved
- 1 punnet blueberries Whole Foods 3 For $10.00 thru 02/09
- 1 punnet raspberries
- 200g TOBLERONE* Milk Chocolate, roughly chopped
- 300ml thickened cream, whipped
- 1/4 cup flaked almonds, toasted
Method
- Combine in a small bowl the custard powder and 1/4 cup of the milk and mix until a smooth paste.
- Heat remaining milk in a saucepan over a medium heat, stir in custard, vanilla and sugar.
- Stir custard continually until mixture comes to the boil and thickens.
- Set aside to cool.
- Spread sponge fingers with jam and sandwich two together.
- Place sponge fingers into a 3 litre capacity glass bowl.
- Sprinkle the sponge fingers with Marsala to moisten.
- Top sponge fingers with a third of the berries, a third of the Toblerone* and half of the custard mixture.
- Repeat layers again.
- Spread the cream over the trifle and garnish with remaining Toblerone*, berries and flaked almonds.
