English Trifle

English Trifle

Yield: 1 cake

Serves: 10-12

Prep: 15 min

Cook: 0 min

Ready: 15 min

Ingredients

• 1 Miss Dot's Pound Cake, recipe HERE

• 1 fresh pack each of organic blueberries, strawberries, raspberries

• 1 cup brandy (optional) to soak berries in if desired

• Coconut Cream Icing, recipe HERE

• Cold vanilla pudding, recipe HERE

• Toasted coconut

Instructions

1. Prepare all ingredients one day ahead. Soak fruit in brandy if desired overnight in refrigerator. A couple of hours or so before serving, slice the pound cake into strips (I usually bake the pound cake on parchment paper in a large rectangular cake pan which makes it easier to slice and stay together).

2. Layer cake strips on bottom of the Trifle dish. Then a layer of berries, next a layer of vanilla pudding then a layer of Coconut Cream icing. (I sprinkle a little brandy on the cake before I put the berry layer on but this is optional.) Layer until the top of the dish then garnish with toasted coconut.