English Trifle


1 cup dry unfrosted cake cubes
2 tablespoons cream sherry
1/2 cup raspberry jam
1 cup soft custard
1 cup whipping cream


Put the cake in a serving bowl and sprinkle with the sherry. Spread with raspberry jam. Pour Soft Custard (see below) all over.

Whip the cream until stiff and serve with the Trifle.

Soft Custard


Serves 6.

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