Make our delicious stone fruit trifle over the Christmas period to delight your guests. We use store-bought sponge and custard so you can quickly throw this together, meaning you’ll have more time to spend with your loved ones.
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10
25 min
Stone Fruit Trifle
For The Rum Syrup:
To Garnish:
Method
- For The Rum Syrup: Stir rum, honey and lime juice together in a medium saucepan over medium heat until honey is dissolved. Boil until syrup is reduced to ¾ cup, about 5-7 mins.
- Add sliced fruit to rum syrup and simmer with the lid on for 5 mins. Separate fruit from syrup. Let cool.
- Cut sponge cake in half and liberally paint the inside with plum jam. Sandwich the sponge together, with jam in the middle, then cut into cubes.
- Mix lime zest with mascarpone and cream.
- To Assemble: In the base of a trifle dish layer the sponge squares. Drizzle with rum syrup, then layer the mascarpone mix, stone fruit, then custard. Garnish trifle with coconut shavings and long lime zest.
- Refrigerate for 2 hours before serving, then dig in.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
Cream & Custard
Anchor Vanilla Custard
Beautifully thick and creamy, Anchor Vanilla Custard is the ideal companion for Kiwi desserts. With a rich vanilla flavour, it’s convenient too, ready to be served up hot or cold, straight from the pack.
- Cooking and baking
Unit Sizes: 600g, 1kg
