UCLBS Recipes

Irene's Transcendent English Trifle

(Disclaimer: we were winging it when we made this, so the measurements are a guess. Also, you may need to adjust the measurements based on the size of your bowl.)

1 recipe Lucy's Lemon Yogurt Muffins (minus the lemon rind and lemon juice)
2 cups sliced strawberries
2 cans pineapple tidbits (the medium sized can)
2 packets Knox gelatin
1/2 cup pineapple juice (use the juice from the cans of pineapple)
1/2 cup boiling water
1 recipe Lucy's Yogurt custard (minus the nutmeg)
2 cups creme fresh
1 1/2 tsp vanilla
2 tblsp honey
additional fruit to decorate (strawberries, kiwi, blueberries, whatever tickles your fancy)

1. In your glass bowl, crumble enough muffins to fill the bottom of the bowl, to give you a depth of about one or two inches.

2. Layer the strawberries over the muffins, followed by the pineapple.

3. In a separate bowl make the jello: mix the Knox gelatin with the pineapple juice, then pour the boiling water in and mix thoroughly. Let this cool a wee bit (but don't let it set), then pour over the fruit and crumbled muffins. Leave to set - this may take several hours.

4. When the jello has set over the fruit, spread the yogurt custard over it.

5. Using an electric beater, beat the creme fresh with the vanilla and honey till stiff. Taste and add more vanilla and honey if necessary.

6. Spread the whipped creme over the custard. Decorate with fruit and serve.