Maple Nut Trifle
|Genoa bread||2 Cup (32 tbs), cut into 1/2 inch cubes|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Custard||1 3⁄4 Cup (28 tbs) (Hot)|
|Chantilly cream||1 Cup (16 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
In a bowl, moisten bread cubes with maple syrup.
In a large bowl, spread successive layers of half the bread cubes and half the custard.
Repeat both steps.
Using a pastry bag with a fluted nozzle, pipe Chantilly cream rosettes or zigzags onto trifle.
Decorate with chopped walnuts.
Refrigerate 12 hours.