Trifle Recipe
Even James Bond was not able to access this highly classified recipe of Trifle. Now I am outing it for all on the web. I never fail to eat Dessert while dining out and this is the most common dish that I order. This Trifle recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
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.
