Day 61 of #65daysofsummer
Trifle is not one of the most complicated puds to make and this one is perhaps even simpler. We made this on Wednesday as a goodbye dessert for family members who were jetting-off on their hols.
2 packs of trifle finger sponges
2 generous shots of sweet sherry
1 small bag of frozen berries, defrosted
1 medium carton of custard
1 pot of whipping cream
Arrange the sponges in a large bowl and drench with the sherry. You might want to add a bit more sherry depending on how you’re feeling at this stage in the Summer holiday 😉.
Tip in the defrosted berries.
Top with the custard.
Chill in the fridge until the custard has firmed-up.
Whip the cream to your liking. I would go for softly whipped so it holds its shape but spreads easily on top of the custard.
Top the trifle with the cream and serve.