You are here:


Tipsy Laird Trifle


2 sponge layers

1 cup (250 ml) jam, jelly or preserves

1/4 cup (50 ml) medium-sweet sherry

2 cups (500 ml) vanilla custard (approximately) *

1 to 1 1/2 cups (250/375 ml) whipping cream, whipped and sweetened as desired.

Directions: Line bottom and sides of large glass bowl with pieces of sponge cake. Cover with half of the jam, jelly or preserves. Add remaining sponge pieces and repeat with balance of jam, jelly or preserves. Sprinkle sherry over surface of the trifle. Spoon on the custard. Top with prepared whipping cream and garnish with fruits in season and flaked almonds.

*Custard can be prepared from your favourite recipe or use an instant vanilla pudding prepared according to package directions.

Recommended BC Wine: Late Harvest Optima