INGRÉDIENTS :
2 round store bought sponge cakes
Or make your own..
2 raspberry jellies
2 greengage jellies
500ml fresh cream
1 litre milk
6 Tblsp custard powder
3-4 Tblsp sugar. Or to taste
Pecan nuts for decor
DIRECTIONS :
You can decorate with strawberries if you want..
Make all the jellies seperately as instructed
Place 1 greengage and 1 raspberry in the freezer to set
Place the other 2 in the refrigerator to cool down but not set..
Make the custard by bringing the milk and sugar to boil
Dissolve the custard powder in some milk and add it to the milk as soon as it start to boil. Lower heat and beat with a beater whilst adding the paste and keep on stirring until it thickens
Take it off the heat and let it get cold..
Beat the cream with 3-4 Tblsp castor sugar until thick..
Crumb the cake and to the 1 add the 1 greengage jelly that is cold but not set and mix well
Crumb the other 1 and add the raspberry jelly that is not set. Mix well.
You can add a few drops of green colouring to the green and a few drops of red colouring to the red..
Cut the nuts up..
Make 1 layer mini trifle’s in small tubs by just layering
1 colour sponge
Add the same color jelly
Add custard
Pipe cream on top
Then decorate with strawberries & cut up pecan nuts
Drizzle with melted chocolate .
