Marsala and seasonal fruit trifle with walnuts

Marsala and seasonal fruit trifle with walnuts

 

1 packet orange jelly crystals

200g sponge cake, cut into 3cm. pieces

1/3 cup sweet  marsala

2 red grapefruit, peeled and segmented

1 orange, peeled and segmented

1 ½ cups vanilla custard

300ml thickened cream, whipped to soft peaks

100g strawberries, sliced

2 tbsp chopped toasted walnuts

 

Make jelly according to instructions on packet. Pour into a shallow container and refrigerate until almost set.

Place cake pieces in a medium bowl (8-9 cup capacity) and sprinkle with Marsala. Spoon jelly over cake and refrigerate 15-20 minutes. Place grapefruit and orange on top of jelly. Pour custard over fruit. Spread cream over custard. Refrigerate, covered, for at least 3 hours or overnight.

To serve, top with strawberries and walnuts.

Serves 6-8