Ingredients (nutrition)
- 12 oz Madeira cake, cut into bite size pieces
- 6 fl oz white wine
- 3 1/2 fl oz elderflower cordial
- 3 tablespoons blueberry conserve
- 1 lb 2oz custard
- 9 fl oz double cream
- 5 oz blueberries
- 2 tablespoons chopped pistachio nuts
Preparation (instructions)
- Place cake into a big glass serving bowl.
- In a separate small bowl, combine well white wine and cordial and pour over cake.
- Add blueberry conserve and custard on top.
- Whip double cream until form soft peaks and fold in cream and half the amount of blueberries in the trifle.
- Close with cling film and refrigerate for 24 hours.
- Top with remaining blueberries nuts prior serving.
Servings: 6
Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding
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