Search
by Ingredient

Fruit Trifle

StarStarStarHalf starEmpty star

Submitted by hendyl

YIELD

10 servings

PREP

30 min

COOK

?

READY

Ingredients

1 1
EACH EACH POUND CAKE *
¾ 177
CUP ML STRAWBERRY JAM *
1 453.6
POUND G APRICOTS
pitted, drained, pureed
11 317.9
OUNCES ML/G MANDARIN ORANGES
canned, drained
½ 118
CUP ML MARSALA WINE *
2 473
CUPS ML VANILLA CUSTARD *
1 237
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 137 60% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 10mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 28% Vitamin C 20%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe