English Trifle

Submitted by Jen in Victoria

"This is how my English grandmother always made it. I prefer a homemade custard rather than Bird's Custard, however. This is a very good dessert and worth the extra effort. You will need to start making this dessert a day before you want to serve it."

 

• Ready In: 7hrs
• Ingredients: 8
• Serves: 8

ingredients

• 1 sponge cake (8x8 inches)
• 1⁄4 - 1⁄2 cup raspberry jam
• 1⁄4 cup sherry wine (optional)
• 2 (85 g) boxes Jello gelatin
• 1 (300 g) can mandarin oranges
• 2 1⁄2 cups custard
• 2 cups whipped cream
• candied cherries and slivered almonds (to garnish)

directions

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