Fruit Trifle Recipe

Step 1

SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired.

Things You'll Need

  • 1 Pound cake
  • 3/4c Strawberry jam
  • 1cn Pitted apricots (1 lb,14 oz)
  • - drained and pureed
  • 11oz Mandarin oranges, canned
  • - drained
  • 1/2c Marsala or cream sherry
  • 2c Vanilla custard
  • 1c Heavy cream
  • 1/4c Superfine sugar

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