LOCATION: Recipes >> Trifle Recipes >> Trifle 03
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Trifle 03
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Trifle
8 small sponge cakes
jam (a red one)
10 floz sherry or orange juice
10 floz red jelly
14 oz tin of mixed fruit, drained
10-15 floz custard
10 floz double cream
sugar
decorations
Spread the sponge cakes with the jam, then roughly crumble them
into the bottom of the glass serving dish. Sprinkle over the sherry
or orange juice, and leave for half an hour.
Mixed the drained tinned fruit into the jelly, and put on top of
the sponge cake layer. Leave until firm enough to take next layer.
Spread the custard on top. Leave until firm enough to take next
layer.
Whip the cream and add sugar to taste, then spread or pipe on top
of the custard.
Trifles are traditionally decorated with rosettes of cream piped
around the edge, together with pieces of angelica, those diamond
shaped jellies, flaked allmonds and/or glace cherries.
Refrigerate until ready to serve.
Note: Use a large glass serving dish to show off the layers.
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