Trifle

Directions

1. 1
   Line a large, shallow dish with cut sponge cake.
2. 2
   Spread with jam or jelly.
3. 3
   Cover with cubed fruit.
4. 4
   Soak the fruit and cake with a small cup of sherry.
5. 5
   Make up the vanilla pudding or custard according to the directions.
6. 6
   When cool, pour over the sponge cake-fruit mixture.
7. 7
   Allow to cool completely.
8. 8
   Pipe the cream in whatever shape you wish or spread in a thin layer over the custard. Finish with halved cherries, angelica or Hundreds and Thousands. Serve cold.