Mini Trifles
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Mini Trifles
Prep Time20 Minutes
Servings4
0Ingredients
2x Dunnes Stores Madeira Loaf
200g raspberries, chopped
50g golden caster sugar
250ml double cream
1x 330g Dunnes Stores Fresh Custard
200g strawberries, chopped
200g blueberries
Small handful mint leaves
Icing sugar, to serve
Directions
INGREDIENTS
- 2x Dunnes Stores Madeira Loaf
- 200g raspberries, chopped
- 50g golden caster sugar
- 250ml double cream
- 1x 330g Dunnes Stores Fresh Custard
- 200g strawberries, chopped
- 200g blueberries
- Small handful mint leaves
- Small handful mint leaves
METHOD
- Using the glass you’re serving each of the individual trifles in, cut out 1 inch thick rounds for the bottom layer of the trifle.
- Set aside 100g of the raspberries into a bowl and roughly mash them with the caster sugar.
- Whip the cream with a hand mixer until soft peaks form.
- Begin assembling the mini trifles by taking each glass and layer with the madeira cake, followed by the mashed raspberries & custard. Repeat with another layer of these ingredients before topping with the whipped cream, remaining fruit, some mint leaves and a sprinkle of icing sugar.
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 2x Dunnes Stores Madeira Loaf
- 200g raspberries, chopped
- 50g golden caster sugar
- 250ml double cream
- 1x 330g Dunnes Stores Fresh Custard
- 200g strawberries, chopped
- 200g blueberries
- Small handful mint leaves
- Small handful mint leaves
METHOD
- Using the glass you’re serving each of the individual trifles in, cut out 1 inch thick rounds for the bottom layer of the trifle.
- Set aside 100g of the raspberries into a bowl and roughly mash them with the caster sugar.
- Whip the cream with a hand mixer until soft peaks form.
- Begin assembling the mini trifles by taking each glass and layer with the madeira cake, followed by the mashed raspberries & custard. Repeat with another layer of these ingredients before topping with the whipped cream, remaining fruit, some mint leaves and a sprinkle of icing sugar.