Recipe for cooking raspberry melba trifle

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

Raspberry Melba Trifle

1 sponge cake
8 oz. raspberry jam (or jelly)
1/2 c. Amaretto
1/2 c. slivered and toasted almonds
2 c. heavy cream, whipped with vanilla extract or flavoring
1 pt. fresh strawberries

Put a thin layer of raspberry jam on the bottom of trifle bowl. Then begin to layer: cake, generously sprinkle with liqueur, almonds, whipped cream, strawberries (or peaches, bananas, etc.). Repeat with cake and jam (very little or it will be too sweet). Decorate the last layer with remaining toasted almonds and whole strawberries.