Kitchen Invaders 4: It's In The Layers

Given the enthusiasm of my sisters to take over the kitchen *not that I can keep them out of it*, so I just give them the freedom to explore as they want. This time, a trifle! 

Sweet and cool layered dessert of jelly, custard and soft cake; it was so good when you need something to cool off in the middle of a hot day... Have a sweet weekend! ^_^

Trifle

*Makes one (6 inch x 2 inch) round container plus several small containers*

• 1 Swiss roll (any flavor of your choice)*the girls used marble swiss roll*
• 1 can of evaporated milk
• 1 packet (10 g) of Konnyaku Jelly (plain)
• 4 Tbsp custard powder
• 1 can of fruit cocktail 
• 1 can of pitted lychee in syrup
• 170 g caster (superfine) sugar

Base:

1. Cut the cake to 1 cm thick slices
2. Drain the lychee into a bowl and save the syrup *add a little water if the syrup's too thick*
3. Dip the cake slices into the syrup, and arrange at the bottom of container you're using *you might not need to use all of the slices, save the rest to make another layer*

Custard sauce:

1. Dissolve 4 tablespoons of custard powder in bowl of water
2. Heat evaporated milk plus 1 Tbsp of sugar until boiling then pour in the custard mixture
3. Lower the heat, let cook and stir occasionally until the liquid until slightly thickened (coats the back of spoon). Turn off and remove from the heat to cool slightly
4. Drain the fruit cocktail, discard the syrup. Spoon the fruits onto the cake slices, pour the custard sauce over it to cover. Arrange the leftover cakes over the custard. Next, the lychee over it

Jelly:

1. Boil 950 ml water. Mix the jelly powder with the 170g sugar. Once the water is boiled, add in the sugar + jelly mixture
2. Cook and stir for about 8 minutes, until the jelly resolves. If you wish, you can add flavor right now. *The girls use 1 teaspoon strawberry emulco*
3. When it's ready, strain the liquid to discard any harden jelly particles. Pour over the lychee to cover entirely *Adjust the thickness of the jelly to you liking*

Let cool to room temperature before cover and storing in the fridge. Divide leftover fruit cocktail and jelly into smaller containers for quick miniature desserts. 

 Bon Appétit! ^_^