Traditional South African Trifle recipe is to get you into a festive mood. In South Africa it is typically enjoyed over the Christmas season but is also a great anytime treat. This trifle recipe was given to me by my friend Ria who makes this in winter or summer. You can use the fruit that is available, sherry, rum brandy or liquor can be used if you don't like the Amarula.

Ingredients:

Amarula cream 150ml

Fresh Cream 250ml

Boudoir Biscuit 1 packet

Caramel Treat filling and topping

2 Packets Jelly Powder ( different flavours)

Fresh fruit of your choice

Chopped nuts

Custard 1 to 1½ Litre (Preferably homemade)

Method:

Make the jelly and allow setting. Make custard and allow cooling. Place the boudoir fingers at the bottom of a glass bowl. (Round and deep is normally the best) Moisten with the Amarula. Spread the Caramel Treat over the biscuits. Chop up the jelly and cover the caramel, add the fruit and then custard. Cover with whipped cream and decorate with nuts.

ENJOY/EET LEKKER!