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Ingredients
- sponge cake
- 1 can raspberries in heavy syrup
- 1 envelope Birds imported English custard
- sherry
- 1 c heavy cream
- grated milk chocolate
Preparation
Step 1
Soak the cake in raspberries. Add 1/2 c sherry and mix well. Layer in the bottom of a trifle bowl. Make custard according to directions and cool.
Spread over cake and top with whipped cream. Sprinkle with grated chocolate bar.