Trifle
Use a deep clear glass bowl (at least 6 inches). Chocolate swirls or candied cherries can also be used to dress this dessert.
Serves: at least 8
Ingredients
Sponge cake, lady fingers or yellow cake to cover bottom of bowl
Jam of your choice to spread on cake
Fruit of your choice to place around cake
1/2 to 3/4 cup sherry not cooking
1 package gelatin, fruit flavored
1 pint custard
1 pint heavy, slightly sweetened whipping cream
Method
- Place the cake in bottom of the bowl and split each piece in half. Cover the bottom half with jam. Cover with remaining cake halves. Place the fruit of your choice around the cake so that it shows from outside the bowl. One of trifle's attractions is its layered appearance, so choose fruits that are rich in color as well as tasty; apricots with cherries in the middle or peach halves. Banana slices, while not as colorful, add good flavor.
- Pour sherry over all. Any sherry but cooking sherry will do. Choose a gelatine mix that will complement the fruit you've chosen.
- Cherry, orange, raspberry or strawberry. Mix according to package directions and pour over all. Refrigerate until set. When gelatin is set, cover with custard. Chill for several hours. Before serving add the whipped cream to the top and garnish with the same fruit used inside the trifle.
