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
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).
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.
