Triffle, English pudding layered with sponge cake, custard and fruit

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By Ángela

This simple english dessert It is very colorful and is perfect for when we have guests at home. The fruits in syrup You can substitute them with natural fruit such as red fruits, mangoes, peaches, nectarines or any consistent fruit (kiwi would not work for us, for example) or any combination of them. If children are going to taste it, do not use liquor or wine to dip the cakes, only syrup.

Triffle, English pudding layered with sponge cake, custard and fruit

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This English dessert is very attractive and easy to make, it is also delicious so it is the perfect dessert to put an end to any meal with guests

Triffle, English pudding layered with sponge cake, custard and fruit
  • Ángela
  • Kitchen: cuisine
  • Recipe type: original desserts
  • Rations: 4
  • Total time:

Ingredients

  • 1 package of ladybug biscuits or another type of similar biscuit broken into pieces
  • raspberry jam or to your liking
  • 1 can of peach in syrup
  • 1 can of pineapple in its juice
  • or a can of fruit cocktail
  • ½ liter of ready-made custard
  • 100 ml of sweet wine or any liquor that we like
  • 250 ml of whipped cream
  • red berries to decorate (you will need 4 crystal glasses or wide and tall glasses).

Preparation

  1. Drain the fruits in syrup and chop them up (if they are in cocktails, they usually come chopped up, so we just drain them)

  2. Reserve the fruit juice

  3. At the bottom of the glass or glass that we use, we put a couple of sponge cakes by pressing, breaking them with our fingers to accommodate them at the bottom.

  4. We lightly moisten with a little syrup and a little wine / liquor

  5. We put a teaspoon of jam on each side of the glass, sticking to the glass so that it can be seen later

  6. We put a little drained fruit in syrup on top of the cake and some red fruits; cover with custard (approximately a finger layer).

  7. We repeat the operation making another batch with everything, or as many batches as the container allows us (in half, we can put a little whipped cream)

  8. The last layer must be custard

  9. We cover the cups with transparent paper (let the plastic touch the custard so that a crust does not form) and let them set in the refrigerator for at least 4 hours (better to do it the day before)

  10. To serve, we crown with the whipped cream and some red fruits (either cocoa powder or shavings)

Image: cookrepublic


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