Wedding Breakfast Trifle

A regal trifle fit for a Princess

Ingredients

• RYVITA^® Fruit Crunch Crispbread
• 1 pt custard
• 800g fresh (English) strawberries
• 1/2 pt Clotted Cream
• 1 tsp sugar
• 1/2 glass champagne
• 1 quick -gel jelly (red)

Method

1.Crumble the Fruit Crunch Crispbread into the bottom of tall sundae glasses 2.Soak in champagne - enough to cover the base. 3. Slice the strawberries and divide equally over the base, reserving a few small whole strawberries (with the green tops) for the garnish 4. Make up the jelly according to the packet and allow to cool a little, then divide equally over the base of crispbreads. 4. Make up the custard and allow to cool. Pour over the trifle base. 6. Mix the spoonful of sugar into the clotted cream and then whirl the cream over the top of the trifle 7. Finish with a whole strawberry or two on top. 8. Trifle should be served cool with a long spoon 9. Enjoy. 10. Guilt free because it's made with Ryvita