Trifle

Deep clear glass bowl (at least 6 inches)
Sponge cake, lady fingers or yellow cake to cover bottom of bowl
Jam of your choice to spread on cake
Fruit of your choice to place around cake
1/2 to 3/4 cup sherry not cooking
1 package gelatin, fruit flavored
1 pint custard
1 pint heavy, slightly sweetened whipping cream
Garnish

Place the cake in bottom of the bowl and split each piece in half. Cover
the bottom half with jam. Cover with remaining cake halves. Place the
fruit of your choice around the cake so that it shows from outside the
bowl. One of trifles attractions is its layered appearance, so
choose fruits that are rich in color as well as tasty; apricots with
cherries in the middle or peach halves. Banana slices, while not as
colorful, add good flavor. Pour sherry over all. Any sherry but cooking
sherry will do. Choose a gelatine mix that will complement the fruit
you've chosen. Cherry, orange, raspberry or strawberry. Mix according to
pkg directions and pour over all. Refrigerate until set. When gelatin is
set, cover with custard. (Some American recipes call for instant vanilla
pudding found to be a bit stiff; any creamy pourable custard will do.)
Chill for several hours. Before serving add the whipped cream to the
top and garnish with the same fruit used inside the trifle. Chocolate
swirls or candied cherries can also be used to dress this dessert in extra
finery.
Source: Lady Com

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