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Brandy Fruit Trifle


INGREDIENTS:
400g Goulburn Valley Nature’s Finest Fruit;
1 X 250g packet of Unibic Sponge Fingers;
1 X 600g carton Pauls Vanilla Custard;
1 packet of jelly, pre-made
1 small carton of cream ( optional)
brandy or brandy flavour
ground cininamon

 
METHOD: Drain fruit and place juice in a deep dish. Add brandy or brandy flavour to fruit juice and soak sponge fingers for 1 minute. Biscuit should remain firm. Place layer of sponge fingers in dessert glass or dish add layer of fruit, a layer of jelly and a layer of custard and repeat. Top with cream and sprinkle with cinniamon. Chill for 20 – 30 minutes before serving

 
 

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