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Individual Summer Fruit Trifles

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An Easy Way to Use Up Frozen Berries and Fruits, You'll Surely be asking for more once you've tasted this!

An Easy Way to Use Up Frozen Berries and Fruits, You'll Surely be asking for more once you've tasted this!

Ingredients

Serves: 6

Metric Cups
  • 6 small swiss rolls
  • 100 grams frozen summer fruits
  • 1 packet strawberry jelly
  • 500 grams vanilla custard
  • 300 millilitres double cream
  • 25 grams hazelnuts or any type of nuts
  • 50 millilitres orange juice or any type of liquid
  • 6 small swiss rolls
  • 3½ ounces frozen summer fruits
  • 1 packet strawberry jell-o
  • 17⅔ ounces vanilla custard
  • 10½ fluid ounce heavy cream
  • ⅞ ounce hazelnuts or any type of nuts
  • 1¾ fluid ounce orange juice or any type of liquid

Method

Individual Summer Fruit Trifles is a community recipe submitted by bakinggirl099 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Get your Dessert Dishes Ready
  • Place your Swiss Rolls at the Bottom of the Dessert Dishes.
  • Divide the Frozen Fruits between the Dishes.
  • Pour the Orange Juice or Liquid on top of the Fruit, Leave for 5 Mins.
  • Make your Strawberry Jelly according to Packet Instructions and Pour Evenly over the Fruit.
  • Place in the Fridge for 1-2 Hours or until the Jelly has Set.
  • Take your Vanilla Custard and Pour Over the Set Jelly, Place in the Fridge Until it has Lightly Set, about 30 Minutes.
  • Whip the Double Cream until Soft Peaks form and Spoon over the Custard.
  • Lastly, Toast the Hazelnuts over a Low heat until Golden Brown, and Sprinkle Evenly over the Double Cream.
  • Serve Immediately!
  • Will Store in the Fridge for up to 2 Days....(If there's any left!)
  • Get your Dessert Dishes Ready
  • Place your Swiss Rolls at the Bottom of the Dessert Dishes.
  • Divide the Frozen Fruits between the Dishes.
  • Pour the Orange Juice or Liquid on top of the Fruit, Leave for 5 Mins.
  • Make your strawberry jell-o according to Packet Instructions and Pour Evenly over the Fruit.
  • Place in the Fridge for 1-2 Hours or until the Jelly has Set.
  • Take your Vanilla Custard and Pour Over the Set Jelly, Place in the Fridge Until it has Lightly Set, about 30 Minutes.
  • Whip the heavy cream until Soft Peaks form and Spoon over the Custard.
  • Lastly, Toast the Hazelnuts over a Low heat until Golden Brown, and Sprinkle Evenly over the heavy cream.
  • Serve Immediately!
  • Will Store in the Fridge for up to 2 Days....(If there's any left!)
  • Tell us what you think