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Traditional South African Fruit Trifle

Colourful and simple to make fruit trifle. Wow your guests with this beautiful dessert any day of the year.

Ingredients:

1 packet (80 g) red jelly

1 medium Swiss roll, sliced

65 ml (¼ C) brandy, sherry or fruit juice

500 – 750 ml vanilla custard

825 g Rhodes Peach Slices in Syrup, drained

375 ml whipped, sweetened cream

1 x 410 g Rhodes Fruit Cocktail in Syrup, drained

1 x 115 g Rhodes Granadilla Cup

Method:

Prepare the jelly as per the pack instructions and place in the fridge to set slightly, but not yet firm.

Arrange the Swiss roll slices in a large bowl and drizzle with brandy, sherry or fruit juice and cover with a thick layer of custard, followed by a half of the jelly.

Arrange the Rhodes Peach Slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly and place in the fridge to set, about 4 hours.

When set, pipe or spoon the whipped cream on top and arrange the Rhodes Fruit Cocktail on top.

Drizzle with the Rhodes Granadilla and serve.