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Wednesday, 15 June 2022

a quick trifle for Jubilee weekend


The mood took me to make a trifle over Jubilee weekend.    I haven't made a trifle in years.  It was just a simple one - swiss roll to line the dish (family heirloom of course!), the middle was then filled with raspberries and a raspberry jelly poured over it.  When set I poured over cooled custard, and when that had set I topped it with some vegan elmlea that I had left over from making vegan icecream.  A few strawberries and choc drops to finish.  
Unfortunately because the custard wasn't dairy free I couldn't share it with the family - so had to eat it all myself!  (over a few days)!


 

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