Fresh fruit trifles

Tamara West

Quickly assembled - but special - fresh summer fruit trifles. See below for more recipes from Warren's Valentine's Day dinner.

Ingredients

1	Plum, or 2, large, thinly sliced (Main)
3	Apricots, thinly sliced (Main)
1 handful	Strawberries, thinly sliced (Main)
1	Lemon, or orange, zest and juice
3 Tbsp	Icing sugar
¼ cup	Gin, or Campari or rum
¼	Sponge cakes, or ginger cake, broken into pieces (adjust quantity to suit) (Main)
1 bottle	Custard, bought or homemade
150 ml	Cream, whipped
1 block	Chocolate, small, to grate over trifles

Directions

1. Into a bowl, place sliced plum, apricots and strawberries Add the zest and juice of the lemon or orange, the icing sugar and gin (or Campari or rum) and leave to macerate.
2. Break pieces of sponge or ginger cake into tall glasses. Top with the fruit and juices.
3. Fill glasses with custard and refrigerate.
4. To serve, top with whipped cream and grated chocolate.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'

See other courses in Warren's Valentine's Day dinner:

• Cherry tomato bruschetta
• Cauliflower and fennel vichyssoise
• Barbecued fish on fennel, pecan and potato chip salad