Creamy Fruit Trifle
16 Nov 2009
|Fruitcake||1 1⁄3 Cup (21.33 tbs), cubed|
|Flavored light cream||2 Cup (32 tbs)|
|Chantilly cream||3⁄4 Cup (12 tbs)|
|Mint leaves||1⁄2 Teaspoon|
In a large bowl, spread successive layers of half the fruitcake cubes and half the light cream.
Repeat both steps.
Using a pastry bag with a fluted nozzle, garnish with Chantilly cream.
Refrigerate 8 hours.
Decorate with mint, if desired.
Creamy Fruit Trifle Recipe