A perfect finale for a hot Summer's day.
- Prep: 30 min
- Refrigeration: 3 h
- 1/4 cup (60 mL) orange marmalade
- 1/4 cup (60 mL) orange juice
- 12 to 16 ladyfingers cut in half
- 2 cups (500 mL) raspberries or sliced strawberries
- 2 cups (500 mL) blueberries
- 2 peaches peeled and sliced
- 1 can (425 g) custard*
- 1/2 tsp (2 mL) vanilla extract
- 2 cups (500 mL) 35 % cream
- 2 tbsp (30 mL) sugar
- 1 tbsp (15 mL) toasted slivered almonds
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In small saucepan, melt marmalade with juice over medium heat until dissolved. Let cool slightly.
Dip ladyfingers into orange mixture and arrange in two layers on the bottom of an 8-cup (2 L) trifle or glass bowl. Arrange remaining ladyfingers up the sides of the bowl; cut sides down.
Gently mix fruit together; arrange one-third of the fruit over the ladyfingers; set aside.
In medium bowl, stir together custard, vanilla extract and any remaining orange mixture; set aside.
In small bowl, beat 1/2 cup (125 mL) of the cream until soft peaks form; fold into custard. Spread half of the custard over the fruit and repeat with another layer of fruit and remaining custard.
Beat remaining cream with sugar until soft peaks form; spoon over custard. Top with remaining fruit and toasted almonds. Chill for 3 hrs or overnight.
*If you prefer, use 2 cups (500 mL) of your favourite custard recipe.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 127 mg|
|Vitamin A:||31 %|
|Vitamin B12:||19 %|