Fresh Fruit South African Trifle Recipe
This South African twist on a classic dessert celebrates the freshness of fruit while incorporating creamy, indulgent layers.
Equipment
- Large glass bowl
Ingredients
- 150ml Amarula Cream Liqueur or your preferred liqueur
- 250ml fresh cream whipped to soft peaks for topping
- 200ml crean cheese optional, whipped with the cream
- 1 packet boudoir biscuits or sponsponge cake cut in cubes
- 360g Nestlé Caramel Treat for filling on topping , caramelized condensed milk works great
- 2 packets of jelly powder different flavors, like strawberry and orange for contrast
- fresh fruit of your choice, such as berries, kiwi, mango, pineapple, or grapes
Instructions
- Prepare the jelly:
- Follow the instructions on the packet to make the jelly, and let it set in the fridge. Once firm, chop it into cubes.
Layer the base:
- In a large, round, and deep glass bowl (perfect for showcasing the beautiful layers), place the boudoir biscuits at the bottom. Lightly moisten them with Amarula or your chosen liqueur for added flavour. Or if you are using a sponge cake, use the back of a spoon and drizzel the Amarula over the cake pieces.
Add caramel and jelly:
- Spread a generous layer of Caramel Treat over the biscuits. Then, evenly distribute the chopped jelly cubes on top.
- Add fruit and custard:
- Layer your chosen fresh fruits over the jelly, followed by a layer of custard. Repeat the layering process—biscuits, caramel, jelly, fruit, and custard—until all the ingredients are used. Aim for vibrant, colorful layers.
Top with whipped cream and nuts:
- Finish with a thick layer of whipped fresh cream. Sprinkle with chopped nuts for added crunch and garnish with extra fruit or a dusting of cocoa powder, if desired.
Chill and serve:
- Refrigerate the trifle for at least an hour before serving to allow the flavours to meld together.