Hi, I am Joana. Today, I’m gonna show you how to prepare trifle recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Trifle Recipe
Trifle is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Trifle is something which I’ve loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can have trifle using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Trifle:
- Make ready 1/2 litre milk
- Make ready 4 tsp vanilla Custer powder
- Take To taste sugar
- Get Cake pieces as required
- Take 1/2 cup Orange juice
- Make ready 1 ‘apple cut in cubes
- Make ready 2 banana
- Make ready 1 cup strawberry
- Prepare 1/2 packet cream
- Get 1 packet strawberry jelly
Steps to make Trifle:
- Sb sy pehly jelly ko one cup water Mein boil kar ke set krny rakh dain
- Ab milk ko boil hony rakhain us Mein sugar add kar ke boil hony dain
- Ab custered powder ko 1/2 cup milk (thanda) Mein mix kar lain jab milk boil ho jae tu is Mein slowly custered milk add krain and slow flame par pakny dain
- Thicken ho jae tu flame off kar ke room temperature par any dain fruits ko cut kar lain
- Ab cake pieces ko serving bowl Mein set kar dain in ko orange juice sy soak kar lain ab is fruits set karain and then Custer add krain
- Ab is top layer par jelly and cream sy garnish karain and strawberries sy garnish kar ke chill kar kserve karain
So that’s going to wrap this up with this special dish trifle recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
