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Trifle

Ingredients

1 sponge cake, large, stale
3 tablespoons berry jam
cup sherry (or fruit juice)
600 ml custard (sweetened), warm
Fruit of choice
Cream to cover


Method

Slit sponge cake in two, sandwich together with jam and put in bottom of a glass bowl. Place fruit on top and sprinkle sherry/juice over cake. Prepare custard, and while still hot, pour over cake. Put in fridge. Leave until cold. Whip cream and spread in a thick layer over the custard. Decorate with cherries/almonds or fruit of choice.

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