1 package of champagne biscuits
3 tablespoons of strawberry gelatin
1 can of pear syrup
1/2 kg of strawberries, hulled
2 bananas
2 tablespoons of raspberry syrup
2 tablespoons of pear syrup
6 tablespoons of sherry wine
Cream:
2 1/2 cups of milk
2 tablespoons of cornstarch
3 tablespoons of sugar
1 pinch of salt
4 eggs
1/2 teaspoon of vanilla
Topping:
1 cup of whipped cream
1 tablespoon of confectioner's sugar, sifted
sliced strawberries and cherries
1 package of champagne biscuits
3 tablespoons of strawberry gelatin
1 can of pear syrup
1/2 kg of strawberries, hulled
2 bananas
2 tablespoons of raspberry syrup
2 tablespoons of pear syrup
6 tablespoons of sherry wine
Cream:
2 1/2 cups of milk
2 tablespoons of cornstarch
3 tablespoons of sugar
1 pinch of salt
4 eggs
1/2 teaspoon of vanilla
Topping:
1 cup of whipped cream
1 tablespoon of confectioner's sugar, sifted
sliced strawberries and cherries
Dip the gelatin in the champagne biscuits and layer them twice
Break them into pieces and place them at the bottom of a glass bowl
Arrange the fruits on top of the biscuits
Mix together the pear syrup, raspberry syrup, and sherry wine and pour it over the fruits
Let it chill in the refrigerator for 1 to 2 hours
Cover with whipped cream and let it sit overnight in the fridge
Beat the whipped cream, add the confectioner's sugar, and decorate the trifle with this whipped cream chantilly
Chill it in the fridge for another hour and decorate with sliced strawberries and cherries
Instructions to prepare the whipped cream:
Heat the milk until it's hot and set aside
Mix together the cornstarch, sugar, and salt in a large bowl
Slowly add the beaten eggs and pour them into the hot milk
Transfer the mixture to a double boiler and cook over low heat until it thickens
Let it cool and add the vanilla.
