Trifle Recipe
Ingredients
2 sponge cake layers, bought or homemade jam
1/2 c. dry sherry 125 mL
2x14 fl.oz. tins unsweetened fruit cocktail, drained 2x398 mL tins
2 1/2-3 c. prepared "Birds" custard 675-700 mL
1 1/2-2 c. whipping cream 375-500 mL
3 Tbsp. sugar 45 mL
Directions
Cut the sponge cake into fingers and sandwich them together in twos with a generous portion of jam.
Use these jam "sandwiches" to line a 1 1/2 qt. (1.5 L) glass bowl.
Pour the sherry over the sponge cake and let soak 1 hour.
Spread the fruit cocktail over the sherry soaked jam "sandwiches."
Cover this with the custard.
Chill 2 hours.
Whip the cream and add the sugar when the cream is nearly finished.
Spread the stiff cream over the top of the trifle and decorate with cherries, angelica, and slivered almonds.
Prepared according to package directions.
Use these jam "sandwiches" to line a 1 1/2 qt. (1.5 L) glass bowl.
Pour the sherry over the sponge cake and let soak 1 hour.
Spread the fruit cocktail over the sherry soaked jam "sandwiches."
Cover this with the custard.
Chill 2 hours.
Whip the cream and add the sugar when the cream is nearly finished.
Spread the stiff cream over the top of the trifle and decorate with cherries, angelica, and slivered almonds.
Prepared according to package directions.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
