If you have fond memories of fairy bread, then you'll love this easy fairy bread trifle! Made with jelly, sponge finger biscuits and plenty of coloured sprinkles, It's sure to put a smile on everyone's dial this Christmas.
Ingredients
- 1 x 45g packet raspberry or strawberry jelly crystals
- 4 tbsp custard powder
- 2 tbsp caster sugar
- 1L milk
- 200g savoiardi sponge finger biscuits
- 1/2 cup soft icing sugar
- 2 tsp milk
- 1/4 cup round multi coloured sprinkles, plus extra to garnish
- 600ml thickened cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract or paste
Method
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Step 1Prepare jelly according to pack instructions. Leave for 2 hours to semi set in the fridge.
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Step 2Place custard powder and sugar in a saucepan. Blend with 1/2 cup of milk to make a paste then stir in remaining milk. Slowly bring to the boil over a medium heat, stirring continuously, then reduce heat to simmer for 2 minutes. Cool.
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Step 3Combine icing sugar and milk in a bowl. Ensure it is slightly runny. Thinly spread a biscuit with icing and dip into sprinkles. Place on a wire rack to set.
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Step 4Arrange biscuits around the outer edge of a 22cm diameter (3.5L) shallow glass bowl and spoon in custard. Refrigerate for 1-2 hours or until set.
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Step 5Spoon jelly over custard and return to the fridge to set completely.
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Step 6Whip cream, icing sugar and vanilla. Spread half over jelly. Spoon the remaining into a piping bag fitted with a round nozzle and pipe over the top.
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Step 7Cut any remaining sponge fingers in half and decorate trifle with extra sponge fingers and sprinkles.
Recipe Reviews (1)
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