Trifle

A classic English dessert that is always a hit.

Prep Time 10

Refrigerating Time 3

Total Time 3 10

Course Dessert

Servings 8

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

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.

Keyword Trifle