Prep: 30 minutes
Makes 10 servings
1 small (about 200g) sponge cake (from any bakery)
Vanilla custard made from ½-liter milk and packet custard powder
½ kg each chopped mango and sliced kiwi fruit
1/3 cup sugar
1 ½ cup heavy cream, whipped
Additional fruit for garnish
1/3 cup sherry or other cooking liquor
- Build trifle in large decorative glass bowl: cut cake into even chunks and cover the bottom of dish uniformly.
- Sprinkle alcohol to moisten cake pieces (or use diluted fruit juice).
- Top with mango slice and then layer of custard. Repeat layers of cake, kiwi fruit and custard.
- Top with whipped cream and garnish with fruit. Chill 2 hours.
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