Fruit Trifle
Yield
10 servingsPrep
30 minCook
?Ready
Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pound cake
|
*
|
| ¾ | cup |
strawberry jam
|
*
|
| 1 | pound |
apricots
pitted, drained, pureed |
|
| 11 | ounces |
mandarin oranges
canned, drained |
|
| ½ | cup |
marsala wine
|
*
|
| 2 | cups |
vanilla custard
|
* |
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
sugar
superfine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pound cake
|
*
|
| 177 | ml |
strawberry jam
|
*
|
| 453.6 | g |
apricots
pitted, drained, pureed |
|
| 317.9 | ml/g |
mandarin oranges
canned, drained |
|
| 118 | ml |
marsala wine
|
*
|
| 473 | ml |
vanilla custard
|
* |
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
sugar
superfine |
|
Directions
SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot purée, and sandwich back together.
Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake.
Pour Marsala over top, spread with remaining apricot purée and cover with custard.
Cover and chill 2 hours.
Whip cream with sugar until stiff.
Frost on top of trifle and decorate with candied fruits, if desired.
