Ingredients
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1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
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1/2 pint whipping cream (heavy)
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1 (400 g) package frozen raspberries (better than fresh)
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100 g jars strawberry jam
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1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
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1/4-1/2 pint cooking sherry
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1 pint english custard, made from bird custard powder
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50 g sliced almonds, toasted
Instructions
- Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
- Layer in a glass dish, leaving no significant gaps.
- Pour sherry over to soak sponge.
- Spread frozen raspberries over sponge, followed by sliced peaches.
- Make up custard, cool slightly and pour over all.
- Allow to cool in fridge.
- When set, whip cream and layer on top of custard.
- Chill for at least half an hour.
- Toast the almonds and scatter over.
- That's it, you're done, serve and enjoy!