Guava and Plums Trifle
Guava and Plums Trifle

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, guava and plums trifle. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Guava and Plums Trifle is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Guava and Plums Trifle is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook guava and plums trifle using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Guava and Plums Trifle:
  1. Make ready 1 loaf sponge cake
  2. Make ready 1 l Parmalat
  3. Get 3 Guava fresh slices into rounds
  4. Take 4 Plums fresh slices into rounds
  5. Take 1 packet green jelly
  6. Take 1 packet cherry jelly
  7. Take 1 whip cream
  8. Prepare Sprinkle of cocoa
  9. Prepare Drizzle of Amarula cream
Steps to make Guava and Plums Trifle:
  1. Start by making jellies follow the packet instructions then set it in the fridge for about an +- 60 minutes
  2. Take a bowl then slice the loaf of sponge cake, drizzle Amarula cream on top of it then pour your Parmalat vanilla custard then on the side of bowl place your guava and pour your red cherry jelly and again lay your sponge cake and another drizzle of Amarula cream the pour your custard Parmalat green jelly and place those plums and guava on the side of bowl.
  3. In another bowl pour your whipping cream, if you have a hand mixer then use it to make whipped cream then once it's done then pour on the Trifle bowl then use your knife to make it level. Place those plums and sprinkle cocoa for garnish. Please use any fresh fruit for your Trifle I had these fresh but it looks beautiful and delicious πŸ˜‹πŸ˜‹ will taste it tonight please place it in the Fridge until dinner is served.

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