Trifle
A classic English dessert that is always a hit.
Ingredients
- Plain Pound Cake (prepared separately; you can also use store bought lady fingers)
- 1 jar Apricot Preserve
- 1 bowl Whipped Cream (large bowl; not too sweet)
- 1 bowl Vanilla Pastry Cream (prepared separately; you can use instant pudding here as well)
- 1 bowl Sliced Strawberries and Mixed Fresh Berries
Instructions
- Slice Pound Cake into 1-inch slices and spread one side with Apricot Preserve. (I don't care for alcohol in my trifle but commonly the pound cake is brushed or dipped in a brandy before spreading with the preserve).
- Place a layer of Pound Cake in serving bowl.
- Top with a layer of Pastry Cream or pudding.
- Cover Pastry Cream with a layer of Fruit.
- Top with Whipped Cream.
- Repeat to use all ingredients finishing with whipped cream and berries. Refrigerate for at least 2-3 hours before serving.
