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Recipes



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Pork Ragu with Garlic Mash Lamington Cherry Ripe Trifle Pineapple Tart
Grandma Anderson's Tropical Cake Dessert Gingerbread Upside Down Pudding Beer Butt Chicken
Apricot & Passionfruit Trifle


Apricot & Passionfruit Trifle



Serves 6



  • 150ml thicken cream or use chilled UHT cream – cream must be thick
  • 600gm carton vanilla custard – ready made
  • 6 large sponge finger biscuits – chopped
  • 850gm canned – apricot halves in natural juice drained
  • 1/2 cup passionfruit pulp – canned variety.


Method



Beat cream until thick (or if use chilled UHT cream it should already be very thick)
Stir through custard to combine.
Using a 6 x cup capacity container - Layer:
Custard mix
Biscuits
1/2 apricots
passionfruit

then repeat finishing with custard
Chill overnight if possible.

To serve, top with some crushed biscuits, and passionfruit pulp. Could also use some flaked almonds if you like


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