Hi, I’m Elise. Today, I’m gonna show you how to make guava and plums trifle recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Guava and Plums Trifle Recipe
Guava and Plums Trifle is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Guava and Plums Trifle is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have guava and plums trifle using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Guava and Plums Trifle:
- Make ready 1 loaf sponge cake
- Make ready 1 l Parmalat
- Get 3 Guava fresh slices into rounds
- Prepare 4 Plums fresh slices into rounds
- Make ready 1 packet green jelly
- Get 1 packet cherry jelly
- Make ready 1 whip cream
- Make ready Sprinkle of cocoa
- Make ready Drizzle of Amarula cream
Steps to make Guava and Plums Trifle:
- Start by making jellies follow the packet instructions then set it in the fridge for about an +- 60 minutes
- Take a bowl then slice the loaf of sponge cake, drizzle Amarula cream on top of it then pour your Parmalat vanilla custard then on the side of bowl place your guava and pour your red cherry jelly and again lay your sponge cake and another drizzle of Amarula cream the pour your custard Parmalat green jelly and place those plums and guava on the side of bowl.
- In another bowl pour your whipping cream, if you have a hand mixer then use it to make whipped cream then once it’s done then pour on the Trifle bowl then use your knife to make it level. Place those plums and sprinkle cocoa for garnish. Please use any fresh fruit for your Trifle I had these fresh but it looks beautiful and delicious ππ will taste it tonight please place it in the Fridge until dinner is served.
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