Lamington And Cherry Ripe Trifle Recipes

Steps:

• Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
• Arrange lamington fingers over base of 12-cup serving dish.
• Pour jelly over. Cover and chill 30 mins, or until jelly is set.
• Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
• Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
• Serve trifle topped with chopped Cherry Ripe bars.

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

Steps:

• Line a 19cm x 30cm lamington pan with baking paper, extend the paper approx; 5cm over the edges on the two long sides.
• Combine the biscuits, coconut and cherries in a large bowl.
• Place copha in a pan and stir over a low heat until melted. Add the condensed milk and food colouring and stir over heat until blended. Pour over biscuit mixture and combine well.
• Press the mixture into the prepared pan and refrigerate, while making topping.
• To make topping ~ Place copha and chocolate in a small pan. Stir over low heat until melted. Pour topping over slice and spread evenly to cover. Refrigerate until set and when set cut into squares.
• Store in an airtight container in the refrigerator.