We have been craving trifle recently, so we made this delicious trifle with summer fruits, strawberries, peaches, plums and apricots and as well as raspberries, and a zingy Prosecco orange jelly. Topped with whipped cream, meringue kisses and fresh custard. Perfection in a bowl. Ideal for summer BBQ to be enjoyed with family and friends
Break the jelly into cubes
in a large measuring jug
Heat the orange juice in a saucepan until simmering
Carefully pour the orange
juice over the jelly and mix until dissolved
Slowly add the Prosecco and
mix together
Carefully pour into a large
greased tray and set aside and cool for 4 hours up to overnight in the fridge
For the Fruits
To make the macerated
fruit; in a bowl, toss the strawberries, peaches, plums, apricots and lemon
juice and sugar to coat. Stand at room temperature, tossing occasionally, for
30 mins or until juices form. Gently fold in the raspberries at the end
Assemble
Spoon half of the jelly
into the bottom of the trifle dish followed by half of the macerated fruits
Gently pour half of the
custard over the fruit jelly mixture followed by half of the whipped cream and
half of the meringue kisses
Repeat the last 2 steps
(set a couple handfuls of macerated fruit out to garnish, and leave out the
meringue kisses for garnish), until the trifle dish is filled to brim and
topped with whipped cream
Chill for 30 minutes
Garnish with the leftover
macerated fruit and the other half of meringue kisses
