Tropical Fruit Trifle

Method
Prep:10min  ›  Ready in:10min 

1. Moisten the biscuits: Divide the macaroons among six 200ml dessert glasses or trifle dishes. Sprinkle 1 1/2 tbsp sherry over the biscuits in each glass or dish.
2. Add the fruit: Drain the fruit, reserving the syrup. Spoon 2 tbsp of the syrup into each glass or dish. Reserve four or five pieces of fruit for decoration, then divide the remainder among the glasses.
3. Top with custard and cream: Spoon the custard over the fruit, then top each with a large spoonful of cream. Chop the reserved fruit into small pieces and scatter over the cream. Chill in the fridge until ready to serve.

Swaps

*For canned fruit, use 400g fresh strawberries, halved or quartered if large, and tossed in 1 tbsp caster sugar, and moisten the biscuits with orange juice instead of sherry.
*For sweet sherry, use an orange liqueur.

…more ideas

Sublime syllabub trifle: Warm 1/2 jar raspberry or strawberry jam in a small pan for 1 minute or until just melted. Remove from the heat and mix in 500g frozen raspberries. Slice a Madeira cake and arrange in a trifle bowl. Sprinkle with 4 tbsp sherry and 4 tbsp orange juice, and top with the raspberries and jam. Whisk 250ml double cream with the grated zest and juice of 1 orange, 1 tbsp icing sugar and 2 tbsp sweet sherry until thick and just standing in peaks. Spread evenly over the fruit. Put in the freezer for 10 minutes (this is not essential, but it allows the ingredients to settle).
*Mandarin and lemon meringue trifles: For four servings, cut 4 slices Madeira cake, then spread with lemon curd and lay in four dishes. Drain a 312g can mandarin segments and divide among the dishes. Stir 4 tbsp lemon curd into 500ml plain low-fat yoghurt and spread over the fruit. Top with small meringues.