Ice Cream Trifle
Try out this delicious pistachio and brownie dessert. It combines the freshness of ice cream together with the softness of sponge, and delicious fruit.
Ingredients:
1 Round Sponge Cake (cut into 3 layers)
1 tub Maypole Pistachio Ice Cream (softened)
1 tub Maypole Brownie Ice Cream (softened)
1 large Canned Fruit with Syrup
Some Liqueur (of your choice)
Whipped Cream
4 Maypole Krustini tal-Pistaċċa
Method:
Leave the ice cream at room temperature for about 20 minutes until it’s soft. Do not let it melt!
Cut the sponge cake the size of the diameter of a cake spring tin.
Place one layer of sponge at the bottom and drizzle some syrup and liqueur.
Place a layer of ice cream on top of the sponge.
Drain the fruit from its syrup and place it on top of the ice cream.
Add another sponge and repeat the process adding the pistachio ice cream.
Cover with another sponge, cover and let it set for at least 4 hours.
To serve, leave it out of the freezer for at least 15 minutes.
Just before serving, whip some cream on top, together with some crushed krustini.
Cut into portions and serve.
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