Trifle

I decided to make trifle for a friend's party tomorrow for Chinese New Year. This is a recipe for an assembled trifle with "agak" or guessimate proportions - I have no idea how much it feeds at this rate, but it would be good for at least 10 folk depending on how much they eat.

Start with one Sarah Lee All-butter pound cake (available in large supermarkets in freezer section) or some confectionary cake shop swiss roll. Cut into small chunky pieces or slices and cover with the pieces with some sweet jam (strawberry or cherry or raspberry). Then line a deep bowl with the cake pieces. You could also sprinkle sherry (or orange juice) on top of the cake to make it boozy. This is the first part.

Next, top the cake with fruit - sliced peaches from a tin, or boozy strawberries (an earlier recipe in my blog) or mix fruit cocktail (again from a tin) or whatever inspires you.

You can also add some jelly on top of the fruit or just make the jelly and pour over the cake to set - make a complementary flavour such as strawberry jelly with your strawberries, or lime jelly for some tangy contrast to the sweet flavours.

Make a portion of custard with Bird's custard powder and let it cool. Then pour the cooled custard over the jelly and chuck into the fridge for at least 1 hour to chill.

Before serving, top with whipped cream (either DIY or from a can) and sprinkle almonds as a garnish.

QED! Yummy too!

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