Poh Ling Yeow Instagram – Ok I finally got my shizen together this year & wrote a recipe for the retro Yeow trifle which is ‘special’ because it uses NO fresh ingredients bar the strawberries 🤔. Every time I’ve deviated ever so slightly into fancy, someone will comment “HOW INTERESTING YOU USED SOUR CHERRIES & HOMEMADE CUSTARD THIS YEAR” – code for “Why did you turn this into something unpredictable”. Anyhoo, i guess the moral is if it ain’t broke – enjoy! Merry Holidays everyone!!! ♥️⭐️ YEOW FAM RETRO TRIFLE 3 packets 🍓 or raspberry crystals 4 Tbs powdered gelatine or 10g sheet gelatine 1 x 6 pack mini jam rollettes, sliced 1.5cm 2 punnets strawberries, slice enough to cover the diameter of the trifle bowl, cut the rest into 1cm cubes. 825g tin sliced peaches, drained 2-3 cups custard (powdered kind – make using packet instructions or u can use home made creme patt of course) 1 cup thickened cream, whipped with 2 Tbs full caster sugar & 1 tsp vanilla or strawberry essence until medium – stiff peaks Make 2 packets of the jelly following the packet instructions but add the extra gelatine. Stir until all the crystals are dissolved then pour into a flat 25x20cm-ish tray or dish. Chill in fridge for 2 hours or until set firmly. Make the remaining packet of jelly using regular packet instructions. Set aside. Arrange the jam rollettes on the bottom of the triffle bowl (about 4L capacity). Pour the warm jelly mix over the rollettes making sure all the pieces are soaked through. Layer as follows: 1/2 of the custard, peaches, remaining 1/2 of the custard, strawberries, whipped vanilla cream. To finish, slice up your finger jello into cubes and rain them over the cream piling them as high as possible. Chill for 2 hours so the jelly in the bottom is set. Serve with a smol shovel, dive in and hope jelly cubes don’t wind up bouncing all over your mum’s carpet 🤭😚