LOCATION: Recipes >> Trifle Recipes >> Trifle 04
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Trifle 04
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Trifle
1 sponge cake
1/2 cup raspberry jam, warmed and strained
1 can peaches
1 can tangerines in own juice
8 Tbsp Bird's custard powder
4 cups milk
8 Tbsp sugar
1/2 cup sherry
1 cup whipped cream
Fill a large glass bowl to 1/3 with sponge cake broken into pieces.
Spread the raspberry jam over the layer. Fill the next 1/3 of bowl
with the drained fruit. You can use fruits other than the ones
mentioned eg. banannas, pineapple,etc. Save the juice and sprinkle
enough over the trifle to moisten the cake. Don't soak it. Add the
sherry next. Now, make a custard by mixing the Bird's powder and
sugar in a saucepan over medium heat. Gradually add the milk,
stirring to blrnd. Cook and stir until the mixture comes to a full
boil andthickens. Cool and spread over fruit layer. Cover this with
whipped cream to which a little sugar has been added. Garnish with
marachino cherries or choclate sprinkles. Cover with saran wrap
and keep in fridge until ready. Can be made the night before.
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