Custard Triffle with Duets
- Mango Duet
- Raspberry Duet
- 125g chopped mangoes
- Jelly
- 1/3 cup berry jam
- ½ a loaf of vanilla sponge
- 50 g custard powder
- 1/2 cup milk
- 80g milky bar
- 1 can of evaporated milk,
- 1 can of sweetened condensed milk
Layer 1
Prepare the jelly as per packet instructions. Place 125g chopped mangoes into a serving dish and pour the prepared jelly over the top. Place in the fridge until firm.
Layer 2
Spread 1/3 cup berry jam onto ½ a loaf of vanilla sponge, sliced. Arrange on top of the firm jelly.
Layer 3
Whisk 50 g custard powder and half cup milk to form a paste. Place 80g milky bar, ½ cup milk, 1 can evaporated milk, and 1 can sweetened condensed milk in a pan and heat for 2-3 minutes. Whisk in the custard paste. Cook, stirring constantly, until thick. Remove from the heat, cover and allow to cool. Top the trifle with the cool custard and place in the fridge until ready to serve.
Serve with chopped Igloo Mango Duet and Igloo Raspberry Duet.
