Christmas Custard Trifle

SPONGE MIX

STEP 1

Add water, egg and MAURI Silky Sponge Mix to bowl.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Whisk on top speed for 8 minutes.

STEP 4

Whisk on medium speed for 2 minutes.

STEP 5

Divide mixture over 3 cake tins.

STEP 6

Bake at 190°C until baked through but still tender.

CUSTARD CREAM

STEP 1

Add water and RAP Instant Custard Mix to mixing bowl.

STEP 2

Blend on low speed 1 minute and scrape down.

STEP 3

With a whisk, mix for 5 minutes on top speed.

STEP 4

Leave to stand for 5 minutes before use.

BERRIES MIX

STEP 1

Mix together the frozen berries and castor sugar.

STEP 2

Set mixture aside in fridge for 3 hours (or overnight) to defrost.

STEP 3

Mix again to incorporate the sugar into the berries.

STEP 4

Sweetened berries are ready to use.

ASSEMBLY

STEP 1

Using a glass cup or jar begin layering the custard, whipped cream, berries and pieces of broken sponge decoratively into the glass forming a trifle.

STEP 2

Decorate the top of the glass with fresh berries.

STEP 3

Chill trifle in fridge until ready to serve.

YIELD

3 (9 inch) cake tins, 25 glass cups or jars.