What You Need:
Trifle Base
- 1 Packet of trifle sponges, or use any left over sponge cakes
- 1 pound frozen summer fruits (you don't have to defrost them)
- 2 bananas
- 2 ounces Sherry (you can use orange juice if preferred)
- Custard sauce
- 10 ounces double cream
- 3 egg yolks
- 2 ounces castor sugar
- 1 teaspoon cornflour
Decorative Top
- 10 ounces double cream
- 2 ounces flaked almonds lighted toasted
How to Make It:
Slice up or break the sponge up into pieces and spread a little raspberry jam on them and lay them on the bottom of your chosen dish. Next put in the mixed summer fruits and spread them evenly over the sponges. Now pour over the Sherry or the orange juice. Now give everything a really good stir to mix them all up!
The Custard: In a small saucepan, heat up the cream until it is hot, blend the egg yolks with the sugar, and cornflour. When the cream is hot, pour it into the egg mixture stirring all the time, and then return it to the saucepan, and keep on stirring it, over a low heat, until the custard is thick. Now remove it and allow it to cool slightly. Whilst this is cooling, slice the bananas and stir them into the other fruit and sponge mixture. Now pour in the custard, and stir it into the fruit mixture, it will go a pinkish color because of the fruits. The extra sugar in the custard will sweeten the fruit a little. Now put this aside for one hour in the refrigerator to chill.
The Topping: Just whip up the cream, until it is thick, spread this onto the top of the fruit custard mix. Make a decorative pattern with a fork, and then spread on the almonds.. You could also put on some halved glace cherries if you so wish. Return the trifle to the refrigerator for a further 2 - 3 hours.