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–+ servings

Fruit Trifle with Custard and Ice Cream

Course: Dessert
Prep Time: 50 minutes
Servings: 8 serves
Fruit trifle is a classic summer dessert that combines creamy goodness with fresh pops of natural flavour.
Print Recipe

Ingredients

Fruit Trifle with Custard and Ice Cream

  • 800 grams kiwifruit skin removed
  • 800 grams tinned sliced apples in juice
  • 1 kg raspberries
  • 1 kg blueberries
  • 600 grams tinned apricots in syrup
  • 600 grams tinned mango in syrup
  • 1 ½ cup sugar
  • SCREAMIES No-Melt Ice Cream choice of chocolate, strawberry or vanilla
  • Flavour Creations Custard choice of vanilla or banana

Dosage Guide

    Kiwifruit

    • 4 scoops 'A' Shape It
    • 1 scoop 'B' Shape It
    • ¼ tsp Thickplus

    Apples

    • 1 scoop 'B' Shape It

    Rasperries

    • 6 scoops 'A' Shape It
    • 2 tsp Thickplus

    Blueberries

    • 8 scoops 'A' Shape It
    • 1 tsp Thickplus

    Apricots

    • 5 scoops 'A' Shape It

    Mangoes

    • 3 scoops 'A' Shape It
    • 1 scoop 'B' Shape It
    • ¼ tsp Thickplus

    Instructions

    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.

    To Assemble

    • Cut the shaped fruit.
    • In a cup, create alternating layers of fruit, custard and/or ice cream.
    • Top with fruit.