Fahan Presbyterian Church

Jesus is Lord - Romans 10: 9

Mixed Berry Trifle



White Chocolate Topping



Heat the bag of frozen / tinned fruit with the sugar over a low heat for about 5 mins.

Place the trifle sponges on the base of the dish. Cover with the drained fruit and fruit juice.

Whip the cream and divide into 2 bowls.

Melt the chocolate over a low heat.

Gradually fold in the custard a little at a time. Fold in 1 of the creams.

Pour this evenly over the fruit.

Add the remaining cream to the crème fraiche and top the trifle with it.

Chill for 2 hours.