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  • 6 blueberry muffins
  • 100 ml strawberry cream liqueur
  • 2 packets strawberry jelly
  • fresh mixed berries
  • 1 tin caramel treat
  • 1 tin condensed milk
  • 1 cup Cremora
  • 125 ml lemon juice
  • sprinkle nuts
  • meringues
  • 1 litre of thick homemade custard
  • 1 cup fresh cream
  • chocolate shavings/flakes

Mix jelly according to the packet instructions and let it cool.
Prepare custard and set aside to cool.
Break blueberry muffins into bite size pieces and layer glass bowl (you might not need to use all the muffins, depending on the size of your bowl).
Drizzle strawberry cream liqueur over muffins.
Pour cooled jelly over muffins and place in fridge to set.
In a mixing bowl whip condensed milk adding Cremora bit by bit.
Add lemon juice to the bowl bit by bit until you have a thicker consistency. Then add caramel treat.
Remove the muffin mix from the fridge and add a layer of fresh mixed berries
Spoon the Cremora mixture over the berries and refrigerate until set.
Remove from the refrigerator and sprinkle a layer of chopped nuts.
Cut meringues into bite size pieces and layer.
Pour cooled custard over and place back in refrigerator to set.

Before serving:
Whip fresh cream and layer on top of trifle.
Decorate with flaked chocolate.  Enjoy!!!!

Recipe posted by and photo Benita Fourie

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