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Trifle
Ingredients:
Sponge
Fruit Filling
Custard
Topping
Method:
Sponge
- Preheat oven to 160°C (fan forced). Grease two round sandwich pans 19cm diameter
- In a large bowl, beat eggs with electric beaters for 8 minutes or until thick and foamy. Beat in sugar until all dissolved
- Into a separate medium bowl, sift together dairy free custard powder, soy flour and baking powder. Fold into egg mixture with a metal spoon, ensure well combined. Pour into two prepared sandwich pans, bake 15-20 minutes or until it springs back to touch. Allow to cool for 3 minutes in pan then invert onto wire rack to cool completely
- Cut each sponge in half to make 4 thin disks. Then into large pieces and press firmly into the base and sides of a 2.5L glass bowl. Slightly overlap the pieces of sponge. Drizzle sherry all over the sponge and allow to soak in
Fruit Filling
- Fill the centre of the prepared base with chopped tinned fruit to approximately 2/3 full. Pour in enough reserved juice to soak the sponge
- Next, make the custard
Custard
- In a small bowl, combine ½ cup of Vitasoy Soy Milky Vanilla and dairy free custard powder to form a smooth paste. Set aside
- In a small saucepan, heat remaining Vitasoy Vanilla Soy Milky and sugar over medium-high heat until almost boiling. Reduce heat to low
- Stir paste into heated Vitasoy Soy Milky Vanilla mixture, stirring until well combined and custard very thick
- Remove from heat and pour over fruit in prepared sponge base shell. Place in refrigerator for one hour to allow to cool whilst preparing the jelly
Topping
- In a heat-proof container, prepare jelly according to packet directions, however using only 3/4 the recommended quantity of water
- Set aside and allow to cool to room temperature, then place in refrigerator to become firmly set
- When jelly is set, scoop out of the container and fully cover the custard with a rough topping of jelly. Place in refrigerator until serving
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