Ribboned Trifle
Ingredients
- 6 oz crustless white bread
- 2 oz butter
- 1 oz demerara sugar
- 12 oz cooking apples peeled and cored
- 1 oz sugar
- 7 3/4 oz can blackberries
- 1/2 pint double cream
- 1 tbsp icing sugar
- 2 tbsp lemon juice
Instructions
- Break bread into pieces, place in the processor bowl and chop finely.
- Melt the butter in a pan and fry the crumbs until golden and crisp.
- Allow to cool and stir in the demerara sugar.
- Slice the apples in the processor and cook with the sugar until soft.
- Process the apple to a puree and stir in the blackberries and juice.
- Whisk the cream, icing sugar and lemon juice until just stiff.
- Place the fruit in the bottom of a 0-5 litre (1 pint) glass dish. Cover with nearly all the cream. Top with the breadcrumb mixture and decorate with remaining cream.
Calories: 2205 kcal
Carbohydrates: 225 g
Protein: 25 g
Fat: 141g
Saturated Fat: 85 g
Trans Fat: 2 g
Cholesterol: 446 mg
Sodium: 1337 mg
Potassium: 1146 mg
Fiber: 24 g
Sugar: 120 g
Vitamin A: 5552 IU
Vitamin C: 75 mg
Calcium: 699 mg
Iron: 8 mg