A little play on words here (trifle) meaning something that is nothing, trivial, a smidgeon! I hope my trifles aren’t considered as such. A good English trifle is a rare mixture of taste and texture. For those who are interested in making one....
I make a sponge split it in half and spread with strawberry preserves. Place it in the bottom of a glass bowl. Then pour about ¼ cup of sherry (I prefer Sweet Vermouth) over the top. Drain a tin of mixed fruit and place over the sponge. Allow to soak for about 10 minutes; add cooled strawberry jello (roughly two cups.) Place in the refrigerator until set. Using Bird’s Custard Powder (English you can buy it most places) – make up about two cups of custard. Allow to cool and then place on top of the jello. Top it off with double whipping cream, using two tablespoons of sugar until thick; garnish with strawberries or whatever you wish. This is good dessert to make ahead of time…takes the pressure off entertaining.
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