< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Cranachan
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Junket
Vanilla Ice-Cream with Orange Toffee and Cowslips

Trifle in a 'Trifle'

Tamsin: Trifle. I never thought it aptly named as it’s certainly not a trifle to make - at least until I discovered Alpro soya custard. Now I always keep a packet of this delicious stuff in my larder so I can whip up a wickedly pleasurable dessert for guests in two seconds flat. This trifle has that wow factor yet takes a few minutes to assemble. I always use a home-made sponge prepared in advance but a bought one will do just as well.

To assemble the trifle:

One 2-egg basic sponge cake

2 tins mandarin orange segments in their own juice
1 carton
Alpro soya custard
Half pint double cream

Cut the sponge into pieces and place at the bottom of a large glass bowl. Sprinkle the mandarins over letting the juice soak into the sponge.  Open the carton of custard and pour over. Whip the cream to a soft peak consistency and spread on top. I decorated with sugared violets but you can use hundreds and thousands for a more nostalgic effect.