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Maple Nut Trifle

the.instructor's picture
Ingredients
  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
Directions

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.
Let cool.
Using a pastry bag with a fluted nozzle, pipe Chantilly cream rosettes or zigzags onto trifle.
Decorate with chopped walnuts.
Refrigerate 12 hours.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Ingredient: 
Nut

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