MINI TRIFLES RECIPES

Steps:

• Make up jelly following the instructions. This should make about 2 cups of jelly.
• Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
• Put the 6 glasses and remaining mixture into the fridge.
• When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
• The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
• Allow to set.
• Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
• Add sponge fingers as the next layer and then pour a layer of custard in each glass.
• Add chopped berries as another layer, reserving 6 berries for decorating.
• Whip thickened cream and custard powder until the cream forms stiff peaks.
• Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.
• While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.
• Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.
• Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
• Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.