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Easy Peasy Trifle

Published Saturday, 8 August, 2009 By

202 votes

Ingredients

  • Jam swiss roll or plain sponge cake spread with strawberry or raspberry jam or leave plain; tin of strawberries or raspberries; tin of custard; small carton of whipping cream or very thick double/single cream, chocolate flake to decorate

Method

Cut sponge in slices and arrange on the bottom of a medium sized glass bowl. Cover with juice from tinned fruit until sponge soaked. Drain rest of fruit and layer over sponge. Cover with custard and then whipped or very thick cream. Crumble chocolate flake over the top. Chill for 30 mins and serve.

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