Name: Last-minute trifles
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 125 gram sponge cake (coarsley chopped); 6 ¾-cup (180ml) serving glasses; 1/4 cup sweet sherry; 1 1/4 cup (310ml) thickened (heavy) cream (see note); 125 gram strawberries; 3 x 155g raspberry-flavoured jelly cups; 1/2 cup thick custard

Ingredients

125 gram sponge cake (coarsley chopped)

6 ¾-cup (180ml) serving glasses

1/4 cup sweet sherry

1 1/4 cup (310ml) thickened (heavy) cream (see note)

125 gram strawberries

3 x 155g raspberry-flavoured jelly cups

1/2 cup thick custard

Method

1.Divide sponge cake between six serving glasses, drizzle sweet sherry evenly over the sponge.

2.Whip cream until soft peaks form.

3.Thinly slice strawberries. Coarsely chop raspberry-flavoured jelly.

4.Top sponge with custard, jelly, cream, then the strawberries.

It is fine to use just 1 x 300ml carton of cream for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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