Ingredients
- 1 sponge cake or pound cake (about 300g), cut into cubes
- ½ cup sherry (optional) or fruit juice for a non-alcoholic version
- 2 cups mixed fruit (fresh or canned, drained)
- 2 cups custard (vanilla or chocolate)
- 1½ cups whipped cream
- ½ cup caramel sauce (or chocolate sauce for variation)
- 2 tbsp grated chocolate or cocoa powder (optional, for garnish)
Instructions
- Prepare the sponge: Cut the cake into bite-sized cubes and place them in the base of a large glass trifle dish or individual serving glasses.
- Soak: Drizzle sherry (or fruit juice) evenly over the cake to lightly moisten it.
- Add fruit: Spread an even layer of mixed fruit over the soaked sponge.
- Custard layer: Pour the custard over the fruit, smoothing it into an even layer.
- Whipped cream: Top the custard with a generous layer of whipped cream.
- Finishing touch: Drizzle caramel or chocolate sauce over the whipped cream.
- Garnish: Sprinkle with grated chocolate or dust lightly with cocoa powder.
- Chill: Refrigerate for at least 2–4 hours (or overnight) to allow flavors to meld.
- Serve: Scoop into bowls or serve directly from the trifle dish.
If you like, I can also give you a chocolate–caramel deluxe version of this trifle to match the one you described in the image. Would you like me to do that next?