I make this the day prior to use.
Step 1....Jam filled sponge roll... sliced and placed into bowl.
Step 2.....Sprinkle cake liberally with Sherry - port may be used and seal bowl with glad wrap to enable cake to soak in wine.
Step 3.... Make a custard to setting thickness... pour onto wine soaked cake while hot..(this absorbs most of the alchol content)... leaving sufficient room on top of custard for trifle to be "dressed"
Step 4... Set red &/or green jellies.
Day 2..
Prior to serving dress/decorate your trifle
*** Whip fresh cream and cover trifle completely
*** Mash jellies and sprinkle over cream
*** Lastly finish decorating trifle with fruits of your choice...
I prefer passionfruit, strawberries and kiwi fruit.
Serve and enjoy.
