Trifle

Ingredients

Jelly

• 3 tbsp Double Lion Flavoured Concentrate Strawberry
• 2 packets 13g jelly powder
• 250g Rock sugar
• 1.5 Litres Water

Custard

• 3 tbsp Double Lion Flavoured Concentrate Cream Corn (Jagung)
• 600ml Full cream milk
• 3 Egg yolks
• 2 tsp Conflour
• 25g Caster sugar

Others :

• 1 package 305g frozen prepared pound cake, thawed and cubed
• 1 tub 227g COOL WHIP Whipped Topping, thawed
• 2 cups Sliced strawberries

Method

Jelly

1. Pour 1.5 litres of water into a pot. Then, add in the rock sugar, rose syrup and jelly powder.
2. Bring the mixture to a boil. Stir till the sugar and jelly dissolve.
3. Lower the heat and let it cook for 1 hour, stirring occasionally.
4. Pour the mixture into a rinsed mould and leave it to set.
5. Cut the jelly into thin slices and chill it before serving.

Custard

1. Heat the milk and Double Lion Flavoured Concentrate Cream Corn (Jagung) to a boil.
2. Mix the egg yolks, sugar and cornflour into a smooth paste
3. Pour the milk and Double Lion Flavoured Concentrate Sweet Corn (Jagung) over the paste and stir well.
4. Strain the mixture into a clean saucepan. Stir and cook the custard until it thickens.

Trifle

1. Cut the jelly into 1/2-inch cubes.
2. Cut the pound cake into cubes.
3. In a serving dish, arrange the cake at the bottom, then arrange a layer of sliced strawberries over the pound cake and place in the jelly.
4. Once the jelly has set, pour the custard over it . Repeat steps until desired layers are formed.
5. Once done, arrange strawberry slices on top and spread whipped topping evenly on top of the trifle.
6. Chill the trifle and serve