Cold Desserts Recipes - Brandy Trifle Recipe

Ingredients

• 20cm/8in sponge cake

• 150g/5oz apricot jam

• 125ml/4fl oz brandy

• 50ml/2fl oz water

• 75g/3oz apricot jelly crystals

• 600ml/1pt boiling water

• 2 bananas (sliced)

• 450ml/3/4pt prepared custard

• 225ml/8fl oz double cream (whipped)

• 50g/2oz toasted almonds (chopped)

• Pulp of 2 passion fruit

Serve 6

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Method:

1. Cut the sponge into small cubes and put in a large serving bowl. Combine the jam, brandy and water and sprinkle over the sponge.

2. Add the jelly crystals to the water and stir until dissolved. Pour into a tin and refrigerate until set.

3. Cut the jelly into cubes over the sponge and top with the sliced bananas and custard. Decorate with whipped cream, almonds and passion fruit. Keep in the refrigerator until required.