Layered Fruit Trifle with Custard & Cream

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  • Assemble the trifle:
    1. Cut sponge into cubes. Arrange one-third in the base of your trifle bowl. Drizzle with sherry or juice if using.
    2. Top with one-third of the fruit compote, spreading evenly.
    3. Pour one-third of the custard over fruit, smooth the surface.
    4. Add one-third of the whipped cream. Repeat layers twice more (sponge → fruit → custard → cream).
    5. Finish with the remaining whipped cream, scatter fresh berries on top and garnish with mint leaves.
  • Chill & serve:Cover and refrigerate for at least 4 hours (preferably overnight) to let flavors meld. Serve chilled.

    • Tips & Variations

    • Substitute sponge with store-bought pound cake or ladyfingers.
    • Use seasonal fruits: peaches, mangoes, cherries or mixed citrus segments.
    • Infuse milk with a vanilla pod or citrus zest for extra aroma.
    • Swap sherry for orange liqueur or omit alcohol for a kid-friendly version.