The taste of the marula fruit is like a little burst of summer. Tropical flavors dance on your tongue, tantalizing your taste buds. This trifle recipe takes this tropical taste and uses it to full effect. Then, when it’s ready to serve, add the freshly whipped cream layer. If you like, you can use cool whip cream. How long does trifle last in the fridge Whether you’re baking a summer cheesecake or whipping up a berry trifle like this recipe, Amarula can bring a flavor that’ll take your summer to new heights.

Well, the creation of this creamy drink starts with the marula fruit. Interestingly, the Marula trees only grow across Africa’s subequatorial plains. Additionally, this tree only bears its fruits at the height of summer.

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Amarula or Amarula Cream is a creamy liquor made from dairy and the fruits of the Marula tree. This brand has been around for some time, yet still entices new customers as a truly unique alcoholic beverage. In 2016, Amarula released a new bottle shape named after an orphaned baby elephant who was reintroduced into the wild, Jabulani.

Paired with fresh berries, whipped cream and a sponge finger base, Amarula Vanilla Spice works so well. Amarula is a cream liqueur made from Marula fruit in South Africa. The Marula tree (Sclerocarya birrea) only grows in Africa's subequatorial plains, and is the base for Amarula Cream and the now-discontinued Amarula Gold. The liqueur is produced by the Southern Liquer Company and is part of the Distell portfolio of brands. It has an alcohol content of 17% by volume (30° proof). After this comes the custard. Pour the custard over the fruit – it’ll soak down the bottom pound cake layer and all the flavors will mingle. Amarula and Amarula Vanilla Spice – the secret ingredients! This luscious liqueur will bring the unique taste to your berry trifle.

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Fruits of the forest cheesecake – this one is pure heaven. Another cream cheese cake classic, recipes like this are perfect for a special summertime party. The Scottish, not content with the oh-so-polite cake recipe of the English, decided to make their own version. Tipsy laird recipes contain – yep, you guessed it – whisky in the whipped cream. Well, it wouldn’t be Scottish without whisky now, would it? What is the best way to layer a trifle?