|Orange sponge cake||1|
|Light cream||2 Cup (32 tbs) (Grand Marnier Flavored)|
|Strawberry sherbet||1 Cup (16 tbs)|
|Strawberries||3⁄4 Cup (12 tbs), sliced|
|Strawberry jam||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Custard sauce||1 1⁄3 Cup (21.33 tbs)|
Cut spongecake into very small cubes.
In a large bowl, mix spongecake cubes with flavored light cream.
In a large serving bowl, place half the spongecake mixture.
Cover with small spoonfuls of sherbet, alternating with sliced strawberries.
Top with remaining spongecake mixture.
Using a pastry bag, garnish with whipped cream.
Refrigerate 2-3 hours.
Remove trifle from refrigerator 15 minutes or so before serving.
Divide into servings.
Dust with cocoa.
Decorate with mint leaves and whole strawberries, if desired.