English Trifle

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READY IN: 7hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    sponge cake (8x8 inches)
  • 14 - 12
    cup raspberry jam
  • 14
    cup sherry wine (optional)
  • 2
    (85 g) boxes Jello gelatin
  • 1
    (300 g) can mandarin oranges
  • 2 12
    cups custard
  • 2
    cups whipped cream
  • candied cherries and slivered almonds (to garnish)
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DIRECTIONS

  • Split cake in half and spread generously with jam. Put halves back together and cut into cubes.
  • Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake.
  • Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake.
  • Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake.
  • Cover and refrigerate until set (several hours).
  • Once the jello is set, remove the dish from the fridge and pour hot custard over the top.
  • Cover and refrigerate for at least 2 hours.
  • Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.
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