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Plum & Cinnamon Trifle

Luscious, ripe plums combine with fragrant cinnamon to create a richly layered dessert destined to become a new classic. 
30 min
PREP TIME
7
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 2 x 85 g Aeroplane Original Port Wine Flavour Jelly
  • 150 grams sponge finger biscuits
  • 1 x 1 kg whole plums in juice, stones removed, drained and juice reserved
  • 1/2 tspn McCormick Cinnamon Ground
  • 750 mL thick custard
  • 1 x 300 mL thickened cream, whipped
  • 1 tbsp McCormick Cinnamon Sugar

PREPARATION

  • 1 1 Prepare the Aeroplane Original Port Wine Jelly according to pack instructions, refrigerate until set. When jelly is set, crush with a fork.
  • 2 Line a 3L glass bowl with sponge finger biscuits. Top with plums and ½ cup reserved plum juice, sprinkle with ½ teaspoon McCormick Ground Cinnamon.
  • 3 Spoon custard over plums and top with jelly. Place whipped cream on top of jelly and sprinkle with McCormick Cinnamon Sugar.

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