Pineapple toffee trifle

Step 1/4

• 120 g heavy cream
• 100 g pineapple
• 50 g strawberries

• large bowl
• hand mixer with beaters
• cutting board
• knife

Whip cream in a bowl until stiff, then transfer to the fridge to rest. Peel pineapple and cut into bite-sized pieces. Wash, hull, and slice strawberries.

Step 2/4

• 35 g butter
• 62½ g brown sugar
• 62½ ml condensed milk

• saucepan
• rubber spatula

To make the toffee layer, add butter, brown sugar, and condensed milk to a saucepan set over low heat. Stir occasionally until thickened and light amber colored. Set aside to cool.

Step 3/4

• 50 g digestive biscuits

• serving bowl

In a bowl, crush digestive biscuits by hand into approx. 2-cm/1-inch. pieces. Add half of the biscuit to the bottom of a serving bowl, then layer with half of the toffee mixture, half of the whipped cream, and add half of the pineapple and strawberry pieces on top. Repeat layers until everything is used up. Enjoy!

Step 4/4

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Enjoy your meal!