It's a Trifle!

My mother used to always say a trifle is a failed cake. But it's a failure that's often a roaring success with just about everyone.

And you don't have to wait for a cake to fail in order to make a trifle. A trifle is cake, usually pound or white but can be any cake, cut up and mixed with custard or pudding or jello, fruit and some whipped cream or icing. It's a cake with extras. If you're cake doesn't rise, it's a great way to disguise the fact. It's also a great way to liven up a dull store bought cake.

What you need for a trifle:

• One cake - pound a failed white cake or just any white cake.
• Sherry, usually sweet, ask at the wine store for the right kind.
• Custard, use the dry kind. Or if you'd rather use pudding or jello whatever you like.
• Fruit we use strawberries, blueberries and raspberries but you can also use peaches or pears.
• Whipped cream to finish it off.

Put it all together:

• Soak fruit in sherry for at least one hour.
• Make the custard, or pudding or jello, following the instructions on the package and chill it for at least one hour.
• Cut up the cake put in layers of sherry soaked fruit with custard or jello or pudding.
• Top off with whipping cream.