English Trifle

• 1/2 recipe Yellow Cake, cut into slices
• 1/2 cup cream sherry (125 mL)
• 1 cup strawberry preserves (250 mL)
• 1 recipe French Pastry Cream
• 4 cups fresh berries (raspberries, strawberries, etc.) (1 L)
• 2 kiwis, peeled and sliced
• 2 recipes Classic Whipped Cream
• 2 sprigs fresh mint
• 10-cup (2.5 L) clear glass trifle bowl

1. Brush cake slices with 4 cup (50 mL) of the sherry.
2. Line bottom of bowl with about one-third of cake slices.
3. Smooth 1/2 cup (125 mL) strawberry preserves over cake.
4. Top with half of pastry cream.
5. Reserve some of best-looking berries for top.
6. Arrange about half of remaining berries and kiwis on top of pastry cream, placing some of berries against sides of bowl so you can see layers.
7. Sprinkle with 2 tbsp (25 mL) sherry.
8. Spread about one-third of whipped cream on top of berries.
9. Top with half of remaining cake slices.
10. Repeat with remaining preserves, pastry cream, berries and kiwis and half of remaining whipped cream.
11. Sprinkle with remaining sherry.
12. Top with remaining cake.
13. Spread with remaining whipped cream.
14. Decorate with reserved berries and mint leaves.

recipe yellow cake, cream sherry, strawberry preserves, fresh berries, kiwis, recipes classic whipped cream, mint, clear glass

Taken from www.cookstr.com/recipes/english-trifle (may not work)