Kirsten Tibballs’ 15 Minute Trifle

Cooking Directions

• Place the vanilla, salt, Bulla Thickened Cream and brown sugar in a saucepan and boil for 3 minutes. Add in the butter and whisk together and set aside to cool.
• Combine the Bulla Dollop Cream (A), icing sugar and lemon zest in a bowl. Place one third of this in your trifle bowl.
• Top with a layer of passionfruit followed by a layer of gingernut biscuits and butterscotch sauce.
• Repeat the process three times until the bowl is full.
• Place in the fridge for 2-3 hours to set.
• Finish with dollop cream (B) and chocolate shavings peeled off the block with a vegetable peeler.