Recipe: Cherry coconut trifles
How to Make:
- Divide the lamington among 6 serving glasses. Drizzle over the kirsch. Top with the cherries and pour over the custard.
- Use an electric beater to beat the cream and icing sugar in a bowl until soft peaks form. Divide among glasses and top with the Golden Rough. Place in the fridge for 2 hours to chill before serving.
Time for preparing:
135 min.
Servings:
6
Ingredients:
- 3 chocolate lamingtons, coarsely chopped
- 60ml (1/4 cup) kirsch
- 415g can dark pitted cherries, drained
- 500g ctn Pauls Premium Vanilla Custard
- 300ml ctn thickened cream
- 2 tablespoons pure icing sugar
- 2 x 20g Nestle Golden Rough chocolates, finely chopped
