Trifle

Name: Trifle
Yield: 8 servings
Cuisine: Dessert
Ingredients: 1.00 sponge cake sliced; 45.00 ml sherry sweet; 80.00 g jelly yellow; 50.00 g walnuts chopped; 3.00 figs preserved, chopped; 50.00 g cherries Maraschino, halved; 500.00 ml custard thick; 80.00 g jelly red; 125.00 ml cream fresh, whipped

8 servings

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Starch

By Food24 November 03 2009

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Ingredients (9)

1.00	sponge cake — sliced
45.00 ml	sherry — sweet
80.00 g	jelly — yellow
50.00 g	walnuts — chopped
3.00	figs — preserved, chopped
50.00 g	cherries — Maraschino, halved
500.00 ml	custard — thick
80.00 g	jelly — red
125.00 ml	cream — fresh, whipped

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Method:

Arrange a layer of sponge cake in the bottom of a pudding dish (preferably glass) and sprinkle with sherry. Pour a little of the yellow jelly over the cake so it can be absorbed. Sprinkle generously with nuts, figs and cherries and follow with a layer of custard. Arrange another layer of cake slices on top and repeat the layers with the sherry, jelly (red jelly this time), nuts, cherries, figs and custard until all the ingredients have been used. Sweeten the cream slightly with castr sugar and spoon on top of the trifle. Chill until the jelly layers have set.
Serves 6-8.