English Trifle Recipe

Ingredients

.1997, M.S. Milliken & S. Feniger
1 (10 3/4ounce) frozen pound cake
1/3 cup sweet Sherry
1/2 cup raspberry jam
3 cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
2 bananas, peeled and cut into chunks
2 peaches, peeled, pitted and cut into chunks (or canned)
Bird's English Custard - follow directions on box
1/2 pint whipping cream
2 tablespoons powdered sugar
strawberries, for garnish

Preparation

Step 1

Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl.

Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading.

Place berries, bananas and peaches on top of cake.
Cover with 1/2 the custard and repeat the layering in same order.

Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.

Refrigerate, covered, at least 4 hours