Irish Angela Paddens St. Patricks Day Trifle

1. 1

   Line the bottom of a glass dessert bowl with some of the ladyfingers which have been split in half and spread with jam.

2. 2

   Pour the sherry over these and let stand for 1/2 hour.

3. 3

   Dissolve gelatin in 2 cups of boiling water, stirring until clear.

4. 4

   Stir in 1 1/2 cups of reserved syrup and allow to set slightly.

5. 5

   Slice the pears and arrange some of them on top of the ladyfingers.

6. 6

   Put on second layer of ladyfingers and fruit.

7. 7

   Continue like this, using all the ladyfingers and fruit.

8. 8

   Pour gelatin over all and refrigerate until set.

9. 9

   Beat the cream until thick, pile on top of the trifle and decorate with slivered almonds.

10. 10

    The Irish Heritage Cookbook

* Per serving · 4 servings · Values may vary.

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