Leigh Annes Moms Trifle
(05 Dec 2018)

 Leigh Annes Moms Trifle
Leigh-Anne’s Mom’s Trifle 

Recipe by Leigh-Anne Williams 

2 packets (80 g x 2) red jelly
1 WW Caramel Swiss Roll, sliced
65 ml (¼ C), WW 100% Red Grape Juice 
500 – 750 ml WW Fresh Custard with Vanilla Bean Seeds 
825 g WW Peach Slices in Syrup, drained
375 ml whipped and sweetened cream
420 g WW Fruit Cocktail in Syrup, drained
1 flake chocolate (the crumbly one)
50 gr whole nut chocolate grated
red and green cherries (neatly halved)

Prepare the jelly according to the instructions on the packet and place in the fridge to set slightly, but not yet firm. Arrange the Swiss roll slices in a large bowl and drizzle with, sherry or fruit juice and cover with a thick layer of custard, followed by a half of the jelly. Arrange the peach slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly and the drained fruit cocktail and place in the fridge to set, about 3-4 hours. When set, pipe or spoon a thick layer of the whipped cream on top sprinkle the grated whole nut chocolate, followed by "sprigs" of the flaked chocolate, decorate with green and red cherries and serve.



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