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- January 18, 2021 at 12:50 pm #595979
10 oz sponge cake, halved and cut into thick slices
10 oz fresh strawberries or raspberries
Optional: 6 tbs sweet sherry
2 cups custard homemade or made with a mix
2 cups heavy whipping cream, softly whipped
Garnish: 1/4 to 1/2 cup almonds, toasted and flaked
Line the bottom of a trifle dish or individual glasses with the cake slices.
Slice the strawberries, setting aside some for decoration, and layer them evenly over the cake. Press the berries lightly with a fork to release their juices. Sprinkle with the optional sherry.
Spoon over the custard in a thick, even layer.
Finish with a good thick layer of whipped cream, either spooned over or piped using a piping bag.
Decorate with strawberry slices and a few toasted sliced almonds. Serves 4
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