Birds Custard in handy 300g Tin
1 (8") sponge layer or 2 pkgs. lady fingers
1 1/2 c. chopped strawberries
1/2 c. sugar
1/2 c. sherry
2 c. heavy cream, whipped
3 c. custard, cold (I use Bird's English Dessert Mix, using 4 tbsp. each of mix & sugar, 2 1/2 c. milk) 7 whole strawberries & mint leaves (garnish)
Put sponge cake or lady fingers in small pieces in the bottom of a glass serving bowl. Top with strawberries, sugar and sherry. Spoon in cold custard. Top with whipped cream and garnish with mint leaves and whole berries. Chill until ready to serve. Trifle can also be made in individual parfait glasses. Other fruits may be added in place of all or part of the strawberries. However, the total amount should not excess 1 1/2 cups. Drained fruit cocktail may be used.
Serves about 10 or 12. Chopped nuts may be added, if desired.