Mini Christmas trifles recipe
Ingredients
1/2 x 500g tub Pauls Premium brandy custard
300ml thickened cream
100g packet red glace cherries
200g dark fruit cake
1 tablespoon brandy (optional)
Mini Christmas trifles recipe
Method
Step 1
Crumble fruit cake into a bowl. Drizzle over brandy, if using. Stir to combine.
Step 2
Spoon heaped teaspoons of cake mixture into twelve 70ml-capacity shot glasses. Top with heaped teaspoons of custard. Repeat layering twice, finishing with custard. Cover with plastic wrap. Refrigerate for 6 hours or overnight, if time permits.
Step 3
Using an electric mixer, beat cream until stiff peaks form. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe over custard. Top each with 1 cherry. Serve.
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