Trifle with finger biscuits and fudge

By admin
18 April 2011

Serves 4-6

Preparation time: 10-15 min

Standing time: about 10 min

12 sponge fingers

60 ml (¼ c) brandy or dessert wine

1 can (400 g) caramel condensed milk (cooked condensed milk)

500 ml (2 c) mascarpone cheese

60 ml (¼ c) dried cranberries

60 ml (¼ c) crumbled fudge

fresh mint

Divide 6 sponge fingers among 4-6 deep glasses and sprinkle with half the brandy or dessert wine.

Spoon half the caramel condensed milk over the sponge fingers in each glass followed by half the mascarpone cheese.

Scatter a few dried cranberries and a little fudge on top and repeat the layers with the remaining sponge fingers, brandy, caramel condensed milk, mascarpone cheese, cranberries and fudge.

Chill the trifles in the fridge for a few minutes and garnish with fresh mint just before serving.

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