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Frosty Trifle

the.instructor's picture
  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.

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Frosty Trifle Recipe