|Trifle sponge squares||4|
|Madeira||4 Fluid Ounce|
|Canned sweetened chestnut puree||8 Ounce|
|Double cream||5 Fluid Ounce, stiffly whipped|
Place the sponge cakes in four individual serving glasses, trimming them to fit the shape of the glass if necessary.
Pour equal amounts of the Madeira over each sponge and set aside for 10 to 15 minutes, or until the sponges have absorbed all the Madeira.
Spoon the chestnut puree on top of the soaked sponges and smooth it down.
Fill a small forcing bag, fitted with a medium sized star shaped nozzle, with the whipped cream.
Pipe the cream decoratively over the chestnut puree in the glasses.
Place the glasses in the refrigerator and chill the mixture for 30 to 40 minutes before serving.