Looking at the picture above, you may think it is too creamy, but it really isn't. The sponge fingers are so spongy, you would think you actually baked a sponge, they don't taste like sponge finger biscuits. The custard and cream work beautifully with the two fruits. The end result is a light, fluffy, moist, gorgeous trifle, each mouthful is lovely. It is quite a refreshing trifle.
Again as with most of my recipes, it is not really sweet. It is perfect in that respect.
This has got to be the easiest trifle to make. It is what I should have called 'my pantry item' trifle.
It is made with a few store bought ingredients, great to whip up when you have people coming over but you don't feel like cooking. As I don't even classify this as cooking, the only thing you actually do is whip some cream.
Your custard needs to be thick if you want to serve it as a slice.
It is best if made the day before you want to serve it. But you can make it in the morning if you need it for a dinner party.
2 x 800g tins of two fruits in syrup (pears and peaches)
600ml thick cream, whipped
600ml Paul's Premium Thick Custard
1 large packet savoiardi sponge finger biscuits
Grated chocolate or sifted cocoa, to decorate
Drain the compote over a medium sized bowl, to separate the syrup from the fruit. Reserve the syrup in the bowl.
Whip the cream until thick, but not too stiff.
Use any dish you like, I happened to use an oval lasagne type dish, you could use a bowl if you prefer. If you want it to be a slice, use a dish that suits that type of serving size.
Dip half of the sponge finger biscuits into the reserved juice for 4-5 seconds if making a trifle or all of the biscuits if making a slice. Layer the biscuits side by side in a single row in the base of your dish.
Scatter over half of the fruit if making a trifle or all of the fruit if making a slice. Spread it out evenly.
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