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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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AS MY SON IS PRONE TO ASTHMA BUT LOVES SWEET THINGS SO MUCH, I LOVE MAKING THIS AS HIS CHEST DOES NOT CLOSE UP DUE TO THE NO DAIRY INGREDIENTS. IT IS HEALTHY, RICH AND DELICIOUS Ingredients:
custard |
6 large egg yolks |
100g sugar |
500ml soya milk |
5ml vanilla essence |
trifle |
1 box sponge finger biscuits |
50ml sherry or berry juice |
1 packet red jylly, prepared according to packet instructions |
fresh strawberries, hulled and sliced |
100g almond flakes |
250ml dairy-free cream, whipped |
Directions:
1. CUSTARD:
2. CREAM THE EGG YOLKS AND SUGAR TOGETHER UNTIL THICK. IF THE MISTURE IS FROTHY, CONTINUE TO BEAT IT UNTIL IT BECOMES CREAMY
3. HEAT THE MILK TO BOILING POINT.
4. REMOVE FROM THE HEAT AND SLOWLY ADD IT TO THE EGG MISTURE WHILE STIRRING CONTINUOUSLY
5. POUR THE MISTURE INTO THE POT AND COOK GENTLY OVER MEDIUM HEAT UNTIL IT THICKENS
6. STIR CONTINUOUSLY AND DON'T LET IT BOIL AS IT WILL CURDLE
7. THE CUSTARD IS COOKED WHEN IT CAN COAT THE BACK OF A SPOON
8. FINALLY, STIRE IN THE VANILLA ESSENCE AND LEAVE THE CUSTART TO COOL COMPLETELY.
9. TRIFLE:
10. TO ASSEMBLE THE TRIFLE, CUT THE SPONGE FINGERS IN THIRDS AND ARRANGE AROUND THE INSIDE OF INDIVDUAL GLASSES OR BOWLS.
11. DRIZZLE THE SHERRY OVER THE BISCUITS
12. CUT UP THE JELLY, THEN LAYER IT ALTERNATELY ALONG WITH THE CUSTARD, STRAWBERRIES AND ALMONDS.
13. TOP WITH A SPOONFUL OF WHIPPPED CREAM
14. ENJOY!!!!! :)
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