1 Sponge Cake, Pound Cake or 1 package of lady fingers
1-1/2 cups of sliced fresh fruits
1/2 cup of sugar
1/2 cup of sherry
3 - 4 cups of whipped cream
3 cups of cooked custard - Bird's English Custard is traditional
Reserve some of the fresh fruit for garnish
Optional Garnishes: Edible flowers, mint leaves
Place the sponge or pound cake or lady fingers in the bottom of the martini glass. Top with a layer of the fresh fruit (traditional English trifles actually use fruit jams), then sprinkle on a heaping tablespoon of sugar and drizzle on some sherry. Spoon in a layer of the cooked and cooled custard. Top with the whipped cream and garnish with a few pieces of the fruit and the optional garnishes. Chill the glasses for an hour before serving. Enjoy!
FOR A CHOCOLATE TRIFLE: Substitute chocolate cake for the sponge/pound cake/lady fingers, substitute Kahlua for the sherry, substitute chocolate pudding for the custard and sprinkle crushed Heath bars instead of sugar on top of the cake. You can leave in the fruits or remove them for this chocolate variation. You can also use chocolate whipped cream in place of the plain whipped cream!
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