Apricot, Jelly & Custard Trifle | Rhodes Food Group
The sun's up and it's time to get a trifle on the table. We've added a twist to the traditional recipe and created an apricot showstopper. It's everything you need to impress.
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Ingredients
- 2 x packets apricot jelly
- 250 g cream cheese
- 125 ml (½ C) caster sugar
- 250 ml (1 C) cream, whipped
- 1 x ready-made Swiss roll
- (⅓ C) sherry
- 2 x 410 g can Rhodes Quality Apricot Halves in Syrup, drained
- 500 g custard
- To serve: whipped cream and flaked almonds, toasted
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