Maple Nut Trifle Recipe
Ingredients
| 2 cups Genoa bread cut into 1/2 inch cubes | ||
| Maple syrup | 3/4 Cup (16 tbs) | |
| 1 3/4 cups custard, hot | ||
| Chantilly cream | 1 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
Directions
In a bowl, moisten bread cubes with maple syrup.
In a large bowl, spread successive layers of half the bread cubes and half the custard.
Repeat both steps.
Let cool.
Using a pastry bag with a fluted nozzle, pipe Chantilly cream rosettes or zigzags onto trifle.
Decorate with chopped walnuts.
Refrigerate 12 hours.
In a large bowl, spread successive layers of half the bread cubes and half the custard.
Repeat both steps.
Let cool.
Using a pastry bag with a fluted nozzle, pipe Chantilly cream rosettes or zigzags onto trifle.
Decorate with chopped walnuts.
Refrigerate 12 hours.
Chef
