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English Trifle

2 cups sponge cakes, crumpled
12 pint cream, whipped
2 cups cooked custard
14 cup sherry wine
1 cup fresh fruit preserves (, good freezer jam works well, I like strawberry)


In a glass bowl put a 3/4" of crumbled sponge cake. Sprinkle with some sherry. Add a 1/2- 3/4'' layerof custard. Then a layer of jam. Then a layer of whipped cream. Repeat layers ending with whipped cream. Decorate with some cherries or dots of the jam. Chill& Serve.

Source: www.food.com