Name: Trifle
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Cold
Ingredients: 2.00 packets sponge finger biscuits; 125.00 ml sherry; 250.00 ml cream fresh, whipped; 250.00 ml custard; 1.00 packet jelly strawberry flavour; 200.00 g pecan nuts; 200.00 g glacé cherries red; 60.00 ml jam strawberry

Recipe Disclaimer

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Ingredients (8)

2.00 packets	sponge finger biscuits
125.00 ml	sherry
250.00 ml	cream — fresh, whipped
250.00 ml	custard
1.00 packet	jelly — strawberry flavour
200.00 g	pecan nuts
200.00 g	glacé cherries — red
60.00 ml	jam — strawberry

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Method:

1. Make the trifle in a large glass bowl that can
accommodate approximately two litres. Cut the
biscuits in half and set aside. Decant the sherry
into a small bowl.

2. Briefly dip the biscuits in the sherry one
by one, taking care not to soak them. Then
arrange them on the bottom of the bowl.
Start from the centre and work outwards to
form a star.

3. Use a teaspoon (a tablespoon is too large)
to alternate small dollops of cream, custard
and jelly to form a layer on top of the biscuits.
The smaller the dollops, the better. Sprinkle
with the pecan nuts and cherries, and dot with
strawberry jam.

4. Repeat the layers, ending with a custard-
cream-jelly layer, topped with pecan nuts.

5. Refrigerate overnight before serving.