Strawberry and Almond Trifle

Everybody loves trifle - try our Carnation version using swiss roll for the base!
Ingredients
Serves: 6
  • 500g punnet strawberries
  • 200g raspberry Swiss roll
  • 3tbsp amaretto or sherry (or orange juice)
  • 300g tub light cream cheese
  • 8tbsp Carnation Condensed Milk
  • 2-3tsp vanilla extract
  • 200ml tub half fat crème fraîche
  • 20g toasted flaked almonds
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins PT10M

    Cook time
    10 mins PT10M

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Each serving typically contains

  • Energy 1161kJ 277kcal 14%
  • Fat 10.5g 15%
  • Saturates 5.2g 26%
  • Sugars 34.7g 39%
  • Salt 0.26g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 622kJ/148kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Wash the strawberries. Place half the strawberries onto a board and roughly chop with a knife, then tip into a small bowl and crush with a fork until very juicy. Add the remaining strawberries to the bowl.
  2. Slice the cake and cut each slice in half. Divide the cake between 6 serving glasses. Drizzle half a tablespoon of amaretto over each and top with the strawberries. Beat the cream cheese with the condensed milk and vanilla. Cover the strawberries with the creamy mixture.
  3. Top each trifle with a good dollop of crème fraîche. Sprinkle with the toasted almonds and chill until ready to serve.

Discussion Board

  • Gav
    January 29, 2014
    About 25 years ago I made a Carnation milk chocolate and vanilla custard trifle from a advert recipe in a magazine! Is there anyone who may have the recipe??

    Carnation says:
    Hi Gavin, please write to consumer services on Consumer Services, Nestlé UK Ltd, Haxby Road, York, YO91 1XY. And we will see if we can hunt it down!
 

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