Traditional Trifle
Perfect for an Easter celebration - you can cut down the alcohol content by substituting a medium sherry, or ginger wine, for the whisky. Serves 8:
- Half a homemade sponge or sandwich cake, or a packet of trifle sponges
- 1/2 a wine glass of whisky (more or less according to taste!)
- 4 tbsps raspberry jam and small punnet of raspberries
- 3 or 4 bananas depending on size and your taste
- 1kg packet of Ambrosia Ready to Serve Devon custard
- 250ml double cream
- Blanched toasted almonds/glace cherries/chocolate mini-eggs/sprinkles to decorate
Roughly break the cake/trifle sponges into smallish chunks and crumbs into a large serving bowl. Sprinkle the whisky over, then spread the jam roughly over the cake, and put the fresh raspberries on top. You can prepare it up to this stage the day before and leave, covered, in the fridge, but definitely a couple of hours before to let the whisky soak in. An hour or so before serving slice the bananas onto the raspberries, then pour on the custard. Whisk the cream until it forms very soft peaks, and carefully spread over the custard. Decorate as you like, and take it out of the fridge about 1/2 hour before serving to bring closer to room temperature.