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Creamy Fruit Trifle

the.instructor's picture
  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.

Recipe Summary

Difficulty Level: 
Very Easy

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