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Trifle desserts 1 sponge cake, large, stale 3 tablespoon berry jam 1/4 cup sherry or fruit jiuce 600 ml warm custard (sweetened) 1 fruit of choice 1 cream to cover 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. Yield: 1 desert Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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