Trifle – again 2
This is the closest to the trifle my Mom used to make and that I still make from time to time.
This is just a slightly different version with no jam in the sponge.
- Sponge fingers or sponge cake broken into pieces
- Thawed frozen fruits or fresh fruits with a tsp of fine sugar
- Sherry – as light or heavy a dash as you prefer
- 3 cups custard
- 2 cups whipped cream
- Sliced almonds or sprinkles or whatever (optional)
It is so very simple, as with all trifles, just a case of throwing the ingredients into whatever serving dish you choose.
Line serving bowl or dishes with sponge.
Top with layer of fruit.
Add a dash of sherry and allow to soak in.
Top with layer of cooled custard.
Top with cream and whatever topping you choose.