No Custard Trifle
Ready In: 15 mins
Serves: 6
Yields: 2 trifles
Ingredients
- 2 single trifle sponge cakes
- 500 ml whipped cream
- 1 tablespoon sugar for cream
- 3 tablespoons tbsps sherry wine (or to taste)
- lime flavoued soft drink, to moisten sponge any flavour will do
- canned fruit, drained. any variety
- fresh strawberries, bananas, kiwifruit for topping
Directions
- Whip cream in bowl and set aside for later.
- Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
- Halve sponge mix and put some aside.
- On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
- Keep layering for around 3 layers of each, ending with the cream on top.
- Arrange fresh fruit on top, and refridgerate until needed.
- Lasts no more than 2 days in the fridge.
- Last but not least. enjoy!
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