2 tbsp strawberry or raspberry jam
1/4 cup sherry or orange juice
1 package (10 oz) frozen unsweetened strawberries, thawed
1 package (10 oz) frozen unsweetened raspberries, thawed
1/4 cup sugar
2 cups 35 % real whipping cream
1 14 oz can custard
1 tsp vanilla extract
Sliced almonds, toasted
Candied red and green cherries, quartered
1/4 cup sherry or orange juice
1 package (10 oz) frozen unsweetened strawberries, thawed
1 package (10 oz) frozen unsweetened raspberries, thawed
1/4 cup sugar
2 cups 35 % real whipping cream
1 14 oz can custard
1 tsp vanilla extract
Sliced almonds, toasted
Candied red and green cherries, quartered
1 Cut sponge cake into thin slices. Arrange half of the slices in the bottom of a large trifle or glass bowl. Spread with the jam and sprinkle with half of the sherry. Arrange remaining cake slices in bowl and sprinkle with remaining sherry.
2 Mix strawberries and raspberries together. Add 2 tbsp sugar to thawed berries and stir gently. Spoon over cake slices in bowl. Whip 1/2 cup cream until light. Fold custard into cream. Spoon custard mixture over fruit layer in bowl.
3 Whip remaining cream, reserved sugar and vanilla until light. Spoon or pipe over custard layer in bowl.
4 Chill for at least 3 hrs or overnight. Decorate with almonds and candied cherries.
10 - 12 Servings
Merry Christmas!
