Trifle

1. 1

   Line a large, shallow dish with cut sponge cake.

2. 2

   Spread with jam or jelly.

3. 3

   Cover with cubed fruit.

4. 4

   Soak the fruit and cake with a small cup of sherry.

5. 5

   Make up the vanilla pudding or custard according to the directions.

6. 6

   When cool, pour over the sponge cake-fruit mixture.

7. 7

   Allow to cool completely.

8. 8

   Pipe the cream in whatever shape you wish or spread in a thin layer over the custard. Finish with halved cherries, angelica or Hundreds and Thousands. Serve cold.

No additional tips available.