A REALLY GREAT TRIFLE
Course
Sweets
Ingredients
About 200 G sponge cake
raspberry jam Swiss roll is fine
Sweet wine such as vin Santo or orange Muscat
300
mls
double cream
250
mls
good custard
raspberries
strawberries, blueberries etc
Instructions
Crumble cake into rough lumps and put them into a large glass dish. Pour over enough wine to soak cake thoroughly.
Whisk cream until it forms soft folds but will slide off a spoon unaided. Stir half the whipped cream into the custard.
Puree some the berries or mash with a fork and drizzle over the sponge cake. Add the unmashed fruit
Spoon custard mix over the cake letting it merge with the fruit
Spoon remaining cream over it all, scatter with some whole berries and a drizzle of raspberry sauce