Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

1 loaf, 11 oz, angel food cake 1 small package, 3.4 oz, instant vanilla pudding 2 cups milk 1 jar, 10 oz, lemon curd whipped topping You are going to need mini trifle bowls, or mini dessert cups ...

If you use trifle sponges, sandwich them in pairs ... and use these to line the bottom of a 3 pint (1.7 litre) glass bowl, sprinkling generously with sherry as you go along.

Trifle recipe is a wonderful holiday dessert that is made with layers of red velvet cake, green pudding, and simple whipped ...

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.

Sandwich the sponges back together, then cut into small cubes and place half in the bottom of a large bowl, and sprinkle ... Pile into the set trifle. Sprinkle over plenty of the grated white ...

Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top.

Phil’s taking us down memory lane with a classic dessert of white chocolate trifle with a Christmas twist ... place half in the bottom of a large bowl, then sprinkle with the sherry.

Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry ...