Description
A delightful dessert featuring layers of whipped cream, custard, mixed berries, and sponge cake, perfect for any occasion.
Ingredients
Scale
- 1 pound sponge cake, cut into cubes
- 2 cups mixed berries (strawberries, raspberries, blueberries)
- 1 cup custard, prepared
- 1 cup whipped cream
- 1/2 cup sherry or fruit juice (optional)
- 1/4 cup slivered almonds (for garnish)
Instructions
- In a large trifle dish, layer half of the sponge cake cubes at the bottom. If using sherry or juice, drizzle some over the cake.
- Add a layer of mixed berries over the sponge cake.
- Pour half of the prepared custard over the berries.
- Repeat the layers with the remaining sponge cake, berries, and custard.
- Top with whipped cream, smoothing it out with a spatula.
- Garnish with slivered almonds and extra berries.
- Chill in the fridge for at least 2 hours before serving.
Notes
Best enjoyed soon after preparing to maintain the sponge cake’s texture. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30
- Category: Dessert
- Method: No Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg