Recipe for cooking old-fashioned english trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Old-Fashioned English Trifle

1 (18.25 ounce) yellow cake mix
1 c. jam or jelly (any flavor)
1 (10 ounce) pkg. frozen strawberries or
    raspberries, defrosted and drained
1/2 c. nuts, finely chopped
2 to 4 Tbsp. brandy
1 c. sherry
2 sm. boxes custard mix, prepared
1/2 pt. heavy cream, whipped
Blanched almonds
Glace cherries

Prepare cake mix several days in advance. Save one-half for another time and use one-half for trifle. Allow cake for trifle to dry out.

Thinly slice the cake, lining the bottom and sides of a round bowl with the slices. A glass bowl is best because the colors of the layers are attractive. On this first layer, sprinkle half of brandy and 1/2 c. sherry. Then spread with mixture of jam and nuts, then fruit. Pour custard on top; repeat layers. Spread with heavy cream and decorate with almonds and cherries.

Trifle tastes best if made 1 to 2 days in advance.