No Custard Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6
YIELD: 2 trifles
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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