Kirsten Tibballs’ 15 Minute Trifle
Ingredients
- 1 tsp vanilla bean paste
- pinch of salt
- 250mL Bulla Thickened Cream
- 250g brown sugar
- 1 Tbsp unsalted butter
- 800mL Bulla Dollop Cream (A)
- 150g icing sugar
- zest of 1 lemon
- 1 x packet of gingernut biscuits
- 10 x fresh passionfruit
- 200mL Bulla Dollop Cream (B)
- 1 x small block of milk chocolate
Cooking Directions
- Place the vanilla, salt, Bulla Thickened Cream and brown sugar in a saucepan and boil for 3 minutes. Add in the butter and whisk together and set aside to cool.
- Combine the Bulla Dollop Cream (A), icing sugar and lemon zest in a bowl. Place one third of this in your trifle bowl.
- Top with a layer of passionfruit followed by a layer of gingernut biscuits and butterscotch sauce.
- Repeat the process three times until the bowl is full.
- Place in the fridge for 2-3 hours to set.
- Finish with dollop cream (B) and chocolate shavings peeled off the block with a vegetable peeler.
Ingredients
- 1 tsp vanilla bean paste
- pinch of salt
- 250mL Bulla Thickened Cream
- 250g brown sugar
- 1 Tbsp unsalted butter
- 800mL Bulla Dollop Cream (A)
- 150g icing sugar
- zest of 1 lemon
- 1 x packet of gingernut biscuits
- 10 x fresh passionfruit
- 200mL Bulla Dollop Cream (B)
- 1 x small block of milk chocolate