Fruit Trifle with Custard and Ice Cream
Prep Time: 50 minutes minutes
Servings: 8 serves
Fruit trifle is a classic summer dessert that combines creamy goodness with fresh pops of natural flavour.
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Fruit Trifle with Custard and Ice Cream
For Kiwifruits, Apples, Raspberries, Blueberries, Apricots and Mangoes
Separately place fruit in a food processor. Raspberries: Add ½ cup sugar to taste. Blueberries: Add 1 cup sugar to taste. Apricots: Add 300mL syrup from can. Mangoes: Add 300mL syrup from can. Puree until smooth. Remove any seeds by passing through a sieve.
Transfer each fruit puree to a saucepan. Add Shape It and Thick Plus, bring to the boil over medium heat, and simmer gently for 2 minutes while stirring occasionally.
Pour into greased mould, cover, and refrigerate until set.