Trifle Recipe
Layered trifle with vanilla custard, sponge cake, yogurt, granadilla pulp, blueberry sauce and raspberries.
Ingredients
| 2.5 cups | 600 ml | Ultramel vanilla custard |
| — | sponge cake (cut into small pieces) | |
| 175 g | plain yogurt | |
| — | granadilla pulp (no measurements needed) | |
| 3 tablespoons | 45 ml | blueberry sauce |
| 2 cups | 480 ml | raspberries |
| 0.5 tablespoon | 7.5 ml | vanilla extract |
| 2 tablespoons | 30 ml | icing (snow) sugar |
Instructions
Whisk together plain yogurt, 2 tablespoons snow sugar and vanilla extract. Place a few cake pieces at the bottom of the glasses, and drizzle with granadilla pulp, then layer the raspberries on top of the cake and then custard and yogurt. Pour the blueberry sauce on top. You can repeat the layering. For decoration top each glass with fresh raspberries, blueberries, blackberries and mint leaves. Store in the fridge for a few hours.