Quick trifle

Name: Quick trifle
Yield: 7 servings
Cuisine: Child Favourites
Ingredients: 454.00 g jam strawberry; 1.00 cake; 45.00 ml sherry; 500.00 ml custard thick, readymade; 250.00 ml cream whipped to stiff peaks; 25.00 g almonds flaked and toasted; 0.00 icing sugar to dust

7 servings

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Dairy

By Food24 November 03 2009

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Ingredients (7)

454.00 g	jam — strawberry
1.00	cake
45.00 ml	sherry
500.00 ml	custard — thick, readymade
250.00 ml	cream — whipped to stiff peaks
25.00 g	almonds — flaked and toasted
0.00	icing sugar — to dust

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Method:

Heat the jam slightly.
Slice the cake in half horizontally and generously spread each half with the jam.
Place one half of the cake in the bottom of a glass dish and spoon the remaining jam on top.
Sprinkle half the sherry over the cake and allow it to soak in.
Spoon half the custard over the cake, followed by half the cream.
Cut the remaining cake into pieces and arrange on top of the cream.
Sprinkle over the remaining sherry and spoon the remaining custard and cream on top.
Chill until just before serving.
Sprinkle with the toasted almonds and dust with icing sugar.
Hint
Add sliced green fig or ginger preserve for extra flavour.