Trifle

Updated: 25 June 2012 | Author: Bulla Dairy Foods

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Mum's secret recipe.

Method

1. Whisk together the Bulla Thick Cup Cream, milk and sugar in a non stick pan over a low heat.
2. Blend together the custard powder, vanilla extract and ¼ cup water until smooth and whisk into the warm milk.
3. Cook over a low heat stirring constantly until custard thickens. Do not boil. Pour custard into a bowl and cover to cool.
4. Slice Jam sponge rolls into slices and place decoratively around the base and sides of individual serving dishes or one large serving dish.
5. Place a layer of peach slices over the sponge slices and pour over cooled custard until dish is ¾ full.
6. Cut jelly into cubes and place decoratively over the creamy custard layer.
7. Finally place a large swirl of double thick Bulla cup cream in the centre of each trifle, garnish with sprigs of mint and serve chilled.