Sweet · entertaining · serves 8
Caribbean spiced trifle.
A
Plated final shot
Christmas in one bowl, and worth making long before December. Orange-soaked sponge, custard the colour of golden hour, and Kurma layered through so every spoon has crunch.
Ingredients · serves 8
- Trifle sponges or sponge fingers 200g
- Orange juice 4 tbsp
- Raspberries or cherries 300g
- Fresh custard 600g
- Double cream, whipped 300ml
- Punch 'n Crunch Kurma 1 tub
- Orange, zested 1
Pairs with
Coffee, and a smaller bowl than you think you need.
Method · 25 minutes
- Line the base of a glass bowl with sponge and spoon over the orange juice until it's soaked but not swimming.
- Scatter half the berries and a generous handful of crushed Punch 'n Crunch Kurma over the sponge.
- Pour the custard over in a slow, even layer. Chill for 15 minutes so it holds its shape.
- Whip the cream to soft peaks and spoon it over the custard in clouds.
- Finish with the rest of the berries, a shower of orange zest, and whole Kurma sticks pushed in at angles. Add the last of the crushed Kurma just before serving so it stays crisp.