Brazilian trifle

all details

Brazilian techniques give barbecues a new buzz when Greg Anderson entertains at home.

Ingredients

  • 3x395g tins condensed milk
  • 3 cups milk
  • 3 tbsp cornflour
  • 250mL pouring cream
  • 6 tbsp sugar
  • 2 tsp vanilla extract
  • 5 red apples
  • 1x250g packet sponge finger biscuits
  • 4 tbsp Frangelico or other liqueur
  • 150g walnuts, toasted and chopped
  • 100g raisins
  • Juice of 1 lemon

Method

Combine condensed milk, milk and cornflour in a large saucepan and bring to the boil over low heat, stirring. Reduce heat and simmer for about 3 minutes, stirring constantly. Remove from heat and cool in the fridge. Combine cream, sugar and vanilla in a bowl and beat with an electric mixer until soft peaks form. Peel and core 3 apples and cut into thin slices. Slice sponge fingers in half lengthways and line a dish with half the sponge fingers and drizzle with half the Frangelico. Cover with half the milk mixture and place a layer of sliced apples on top. Scatter with half the walnuts and raisins. Repeat with a second layer using remaining ingredients. Spread cream on top. Slice remaining apples, toss in a bowl with lemon juice then place on top of the cream. Cover and refrigerate.

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  • Cuisine - Brazilian
  • Course - Dessert

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