Prepare the vanilla pudding and set aside to cool. Line the bottom of a glass trifle dish with sponge cake slices. Sprinkle with sherry and spread with the jam. Top with the berries, kiwi, and bananas. Pour the cooled pudding over the fruit and refrigerate, covered, for four hours.
Before serving, whip the cream to make soft peaks. Beat in the powdered sugar and continue beating until stiff. Spread whipped cream over the top of the trifle and garnish with strawberries.
Serves: 6 to 8
**The classic trifle dish is glass with straight sides so that the layers are visible.
For the fruit or berries, use whatever you have on hand and in season. Peeled, diced stone fruits such as peaches or apricots make delicious substitutes for berries.
Reprinted with permission from © Beatrice Ojakangas, Weeknight Desserts: Quick and Easy Sweet Treats, published by Sellers Publishing click for book review
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british desserts - the fool, syllabub & trifle