Simple Trifle

There is nothing better than a simple trifle. Afternoon tea, Sunday lunch desert, Christmas time. It can be adapted to suit any occasion and any tastes. It can have fruit in, sponge in, be strawberry jelly, orange jelly, can have fresh cream on the top or that delectable dream topping.

There are many different variations of this classic desert and I believe its a forgotten desert to some extent as its not readily made, being left to a child's desert sometimes. Yet it can be a very healthy alternative to those stodgy heavy puddings.

Try layering jelly, then the cake, then custard, then cake then custard and then cream on the top or try doing a chocolate version with chocolate brownie in the place of the cake or even a black forest cherry trifle!

Today I decided to go for that delicious, simple one. Raspberry jelly with Madeira cake slices, topped with a mix of mascapone cream and custard and whipped up double cream.

Delicious.

Simple Trifle

1 Gluten free Madeira cake or vanilla sponge cut into slices

1 500g fresh custard

1 250g Mascapone cream

1 sachet of jelly mix

1 flake to top

1 600ml Double cream

Make up the jelly as per packet and pour into a trifle dish with the cake slices laid on the bottom and pop into the fridge until set.

Once set mix up the custard and mascapone cream until smooth and pour over the jelly. Back into the fridge until the custard has set a little.

In another bowl whip up the double cream until slightly stiff. Spoon onto the top of the trifle and flake the chocolate over the top. Place into the fridge until ready to serve.