Last-minute Trifles

Ingredients
- 125 g store bought sponge cake, coarsely chopped
- 1 1/4 cup cream
- 125 g strawberries
- 360 g raspberry flavoured jelly, made in advance
- 1/2 cup thick custard
- Mint leaves
- Icing sugar, for dusting
Method
-
1. Divide sponge cake between six serving glasses, drizzle sherry (optional) evenly over the sponge.
-
2. Thinly slice strawberries. Coarsely chop jelly.
-
3. Whip cream until soft peaks form.
-
4. To assemble, top sponge with custard, jelly, strawberries then cream. Garnish with a few more chopped strawberries, mint leaves and a dusting of icing sugar.
-
Per Sereve
-
• Energy 1563Kj • Protein 4g • Total Fat 27g • Saturated Fat 17g • Carbohydrates 29g • Sugars 24g • Sodium 158mg
-
Dietary and nutritional info supplied by NZ Nutrition Foundation