Pancake Trifles
If you’re after a speedy dessert that doesn’t involve any cooking at all, you’ve found it! These creamy, fruity pancake trifles are ready in minutes and are absolutely delicious. You can substitute the fruit for other berries, and choose a fruit spread flavour to match.
Ingredients
Serves 2
1 packet of Marcel’s Happy Pancakes or Merry Blueberry Pancakes
4 tbsp St.Dalfour blueberry fruit spread
¼ cup of fresh blueberries, plus a handful for garnishing
½ cup of vanilla custard
½ cup cream
Zest of ½ lemon
A few sprigs of mint
Method
Start by cutting the pancakes into small chunks and fill two medium-sized glasses about half way with pancake chunks. Spoon the blueberry fruit spread over the chunks, dividing it evenly across both glasses. Add the berries, then press down gently on them with the back of a spoon. Add a pinch of lemon zest to each glass (leaving a little zest left for garnishing). Half the custard and spoon into the glasses, spreading it out to the edges, fully covering the berries.
Whip the cream to soft peaks with a whisk or in a stand mixer fitted with a whisk. Generously dollop the cream over the custard. Garnish the trifles with the remaining berries, lemon zest and the mint springs, then serve.
Note: you can make the trifles a few hours ahead and keep them in the fridge covered with plastic wrap.
