Fruit Trifle
This fruity dessert is a real treat for residents suffering from dysphagia. It's level 4 on the International Dysphagia Diet Standardisation Initiative framework.
Chocolate and Strawberry Trifle
Desserts
Food
British
Try this chocolate twist on the classic
10 Servings
Ingredients
20 chocolate sponge fingers
500g strawberries, washed and de hulled
100g McDougalls Vegan Strawberry Jelly Crystals
500ml Ambrosia Custard
50g McDougalls Cocoa Powder, plus extra for dusting
400ml double cream
Method
- Place the sponge fingers into the bottom of a large bowl or individual bowls.
- Place the strawberries on top of the sponge (reserving some for the garnish).
- Bring 500ml of water to the boil, remove the water from the heat, add the McDougalls Vegan Strawberry Jelly Crystals, and stir to melt.
- Pour the jelly over the sponge fingers and strawberries and leave for about 1 hour to set.
- Place the Ambrosia Custard and McDougalls Cocoa Powder in a bowl and whisk to combine. Place on top of the set jelly.
- Whip the cream and pipe on top of the custard garnish with reserved strawberries and McDougalls Cocoa Powder.
