NANNY IVY'S TRIFLE
This was a family favourite often eaten at Christmas or any other special occasion made by my wonderful Nanny Ivy. Layers of wobbly wobbly goodness that in theory shouldn't go together well... when in fact they create an absolute masterpiece.
The word “trifle” comes from the old French term “trufle,” and literally means something whimsical. I can't argue there. Layers of sugary goodness and topped with salted peanuts this dish is definitely magical!
- 1 pack strawberry jelly
- 1 tin mixed fruit cocktail (make sure you get the kind with glacier cherries)
- 1/2 pack sponge fingers
- 1 pack strawberry angel delight
- 1 can whipped cream
- 1 tin mandarin segments
- 2 flake chocolate bars
- 1 handful crushed salted peanuts
Make the jelly according to the packet instructions and add the drained mixed fruit cocktail all in a large trifle bowl and leave to set overnight.
Who the jelly has set layer with sponge fingers covering all the jelly.
Make the angel delight according to the packet instructions then layer over the fingers covering completely.
Let the angel delight set for about five minutes in the fridge and then cover with a neat layer of whipped cream.
Do this last bit when you're nearly ready to serve to stop the toppings from getting soggy. Add the drained mandarin segments spread across the top neatly then add crushed flake and the crushed peanuts and serve.