Strawberry and peach trifle

Ingredients (serves 4):
1 cup whipping cream
1 can sliced cling peaches, diced
10 strawberries, green tops removed, washed and sliced
1 packet berry-flavoured jello powder
Half a packet of FairPrice vanilla pound cake
1 packet vanilla custard

Method:
1. Cut the pound cake into small pieces and arrange the pieces in the bottom of a large bowl or in several wine glasses.
2. Prepare the jello according to the instructions on the packet.
3. Pour enough of the jello mixture to cover the cake completely. Place in the fridge for 10 minutes so that the jello firms up a little.
4. Take the bowl or wine glasses out of the fridge and pour a layer of custard over the cake and jello.
5. Arrange a layer of sliced strawberries over the custard.
6. Arrange a layer of diced peaches over the strawberries.
7. Whip the cream to soft peaks, then pour a layer of the cream over the peaches.
8. Refrigerate for at least 5 hours or overnight.
9. Serve topped with mint leaves, fruit, or crushed cookies.

Tips:
Recipe uses FairPrice Pound Cake ($2.85) available at all FairPrice supermarkets.

You could soak your cake in a few spoonfuls of sherry too, but the recipe here is for a child-friendly version that will cater to the entire family.

Make this a day in advance so that the trifle will have time to firm up in the fridge.

Recipe source: Today newspaper (15 May 2008)