Sponge Cake - 1
Custard Prepared and Cooled – 1 ½ cup
2 Cans of mixed fruits. Add chopped bananas to the fruits.
Whipped Cream- ½ cup
Brandy / Rum – 1 tblsp or add more if you want that strong flavor (optional)
Serves 6 to 8
Drain some juice of the canned fruit to pour over the cake and add rum or brandy and keep it aside.
Slice the cake and sandwich the slices together with jam and cut into 1” cubes. Layer 1/2 of the cake chunks in the bottom of a trifle bowl.
Sprinkle the drained juice over the cake but don’t soak completely.
Then layer it with fruits.
Pour Custard over it.
And top it with whipped cream.
Depending on the size of the bowl you can decide whether you need a second layer of cake, fruits, custard and cream. I personally prefer a second layer.
Refrigerate it for at least an hour and garnish with fresh fruits.
Instead of canned fruits you can use fresh fruits or frozen fruits or just fresh strawberries.
You can use lady finger (used for Tiramisu) instead of cake.
You can add a layer of crushed macaroons or Amaretti cookies to get that slightly crunchy texture.
Decoration is your choice – you can choose chocolate shavings to toasted nuts
You can also serve this dessert in glasses if you have few guests.
Enjoy making it!!
Images clicked by me