A simple, comforting dessert elevated into a truly exotic delight, complete with a beautiful rose petal flourish.
Lychee Trifle
Ingredients
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1 tin Lychee in syrup 1 plain sponge loaf cake 3 tbsp raspberry jam 1 x 500g carton fresh custard 400ml whipping cream 3 whole lychees and Rose petals to garnish |
Cooking Steps
Step 1
Drain the tin of lychees, reserving the syrup and 3 whole lychees for garnish. Slice the remaining lychees into halves.
Step 2
Cut the sponge cake into slices and layer the base of a large glass serving bowl. Drizzle over 4 tbsp of lychee syrup over the sponge and top with the jam, spreading it all over.
Scatter over the chopped lychees.
Pour over the custard and refrigerate until the custard sets.
Step 3
Whip the cream to soft peaks, spread thickly over the custard. Cover, chill for at least 4 hours, or overnight.
When ready to serve, garnish with the whole lychees and a few rose petals.