Plum & Cinnamon Trifle
Preparation time is 30minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 170grams Aeroplane Original port wine jelly
- 250milliliter Aunt Betty’s vanilla whipped cream
- 150grams Ital Sponge Finger
- 825grams whole plums in juice, drained, stones removed, and juice reserved
- 1/2teaspoons ground cinnamon
- 900grams thick vanilla custard
- 1tablespoons cinnamon sugar
Nutrition per serving
1550kJ / 371Cal
1550 Kilojoules or 371 Calories
18% of daily energy intake*
Protein
6.2grams
Fat
12.9grams
Carbs
56.8grams
Sugars
38.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Prepare Aeroplane Original Port Wine Jelly according to pack instructions and refrigerate until set. Once jelly is set, roughly break up with a spoon, set aside.
Step 2 of 3
Trim and line a 3 L capacity glass trifle bowl with sponge finger biscuits. Top with plums, then evenly drizzle over a ½ cup reserved plum juice and dust with the cinnamon.
Step 3 of 3
Spoon custard over plums and top with jelly. For best results cover and refrigerate overnight or until ready to serve. To serve, pipe Aunt Betty’s Vanilla Whipped Cream decoratively on top of jelly and sprinkle with cinnamon sugar.
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