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Quick trifle

Recipe from: 1/2/2003 12:00:00 AM
Ingredients 7
Servings 7


  • 454
    (1 jar) strawberry jam
  • 1
    x 20 cm sponge cake
  • 45
  • 500
    readymade thick custard
  • 250
    stiffly whipped cream
  • 25
    flaked almonds, toasted
  • icing sugar for dusting on top


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.
Add sliced green fig or ginger preserve for extra flavour.

Read more on: dairy

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