TRADITIONAL ENGLISH TRIFLE
Kitchener Ecclesia, Ontario, Canada
TRADITIONAL ENGLISH TRIFLE
Kitchener Ecclesia, Ontario, Canada
One 9" sponge cake or 24 ladyfingers
2 Tbsp. strawberry or raspberry jam
1/4 cup sherry or orange juice, divided
1 pkg. thawed, unsweetened frozen strawberries
1 pkg. thawed, unsweetened frozen raspberries
1/4 cup sugar, divided
2 cups real whipping cream, divided
4 cups custard (homemade or two 14-oz. cans)
1 tsp. vanilla
Cut sponge cake into thin slices. Arrange 1/2
slices (or ladyfingers) in bottom of large trifle bowl. Spread with
jam and sprinkle 1/2 sherry or orange juice. Arrange remaining cake
or fingers in bowl and sprinkle with remaining sherry or juice. Mix
strawberries and raspberries together. Add 2 Tbsp. of the sugar and
stir gently. Spoon over cake slices in bowl, set aside. Beat 1/2 cup
of the whipping cream until light. Fold custard into the whipped
cream. Spoon custard mix over fruit layer in bowl. Beat remaining
cream, remaining sugar and vanilla until light. Spoon over custard
layer in bowl. Chill for at least 3 hours or overnight.
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