English Trifle

• 5 jelly rolls or equal amount pound cake and raspberry jam
• 2 oz. sherry (optional, but recommended)
• large tin fruit cocktail (any fruit of choice can be used)
• 3/4 pt. Bird's custard (if cannot find in U.S., make own or use Jell-O cook and serve pudding)
• 1 pt. heavy whipping cream
• 1 dessert spoon sugar
• grated chocolate to decorate

1. Drain fruit and reserve juice.
2. Break jelly rolls into pieces (if using cake and jam, break cake into pieces and spread with jam).
3. Put into a 4-pint glass bowl.
4. Sprinkle with some of fruit juice and the sherry.
5. Give everything a good stir to soak up the liquid.
6. Cake should be nicely dampened.
7. Place fruit on top of cake.
8. Make custard.
9. Allow to cool slightly.
10. Stir frequently to prevent skin forming.
11. Pour over fruit.
12. Chill until firm.
13. Whip the cream, using spoon of sugar and spread evenly over custard. Sprinkle with grated chocolate.

rolls, sherry, choice, make own, heavy whipping cream, dessert, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993630 (may not work)