Ingredients
1 sponge cake
34 cup lemon butter (240g)
12 cup sweet sherry
2 (500 g) containersof pauls premium vanilla custard
300 -600 ml heavy cream, whipped
2 kiwi fruits
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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make jelly according to directions on packet and place in fridge until almost set. cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top. cut cake into square pieces and place in and around trifle bowl. sprinkle with sherry. pour almost set jelly on top of sponge and refrigerate til set. pour custard over jelly refrigerate til cold. decorate with whipped cream and fruit.