It’s the season of no-guilt eating, so South Africans may indulge in dessert after a large meal just like the rest of the world. There is one sweet where there are numerous different recipes and heated debates about which is the “real” trifle. Each of the many layers of this towering dish consists of biscuits, jelly, and custard. We’ve taken the classic dessert trifle and given it a South African spin by adding Amarula cream liqueur.
SOUTH AFRICAN TRIFLE TIPS
If you make this dish, be sure to use a tall, deep bowl to accommodate the stacked layers. You may also soak the ladyfinger or cat’s tongue cookies in brandy or sherry, but the Amarula’s smoothness goes especially well with them. While homemade custard has the advantage of being produced with ease, the store-bought kind is a crowd-pleaser and keeps its form better. You may customise your trifle in any way you choose, from the height of the layers to the flavours of fruit and jelly you use.
You should finish your holiday meal with a classic dessert. You and your family will love this South African version of the classic trifle because of its fruity, creamy, and layered sweet flavor combinations.
SOUTH AFRICAN TRIFLE RECIPE
Course: Dessert
Cuisine: South African
Difficulty: Easy
INGREDIENTS
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150 ml Amarula Cream Liqueur
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250 ml fresh cream
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1 packet ladyfinger biscuits
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1 tin caramel treat (filling and topping)
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2 packets jelly powder (different flavours)
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fresh fruit of your choice
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chopped nuts
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1 – 1½ liter custard
METHOD
- Prepare the jelly according to package instructions and allow to set.
- Place the ladyfinger biscuits at the bottom of a deep glass bowl.
- Moisten the ladyfinger biscuits with the Amarula Cream Liqueur.
- Spread the Caramel Treat over the biscuits.
- Chop up the jelly and add over the caramel-spread biscuits.
- Add the fruit and then the custard.
- Keep layering until you’ve used all the ingredients.
- Cover with whipped cream and decorate with nuts.