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Recipe courtesy of www.barefootwine.co.uk

Ingredients

  • 300g Madeira or sponge cake
  • 300g Strawberries
  • 1 pack of strawberry jelly
  • 240ml Barefoot Pink Moscato
  • 500ml Ready-made thick custard
  • 500ml Double cream or whipping cream softly whipped
  • Toasted flaked almonds

Method

  • STEP 1

    The trifle can be made in one large glass dish or in individual glasses.

  • STEP 2

    Line the bottom of the dish or glasses with the cake slices and pour over the pink Moscato.

  • STEP 3

    Make the jelly as per packet instructions and pour the liquid in to the dish/glasses and leave in the fridge to set.

  • STEP 4

    Top with sliced strawberries, and spoon over the custard in a thick layer.

  • STEP 5

    Finish with a thick layer of whipped cream and decorate with strawberry slices and almonds.

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