Easy berry trifle

Sponge fingers, jam and berries under custard and cream. Children's-party style, no sherry.

Ingredients

• 12 Sponge fingers
• 100 g Strawberry jam
• 200 g Raspberries
• 200 g Strawberries, sliced
• 500 ml Custard
• 300 ml Double cream

Method

1. Spread the sponge fingers with jam and lay them in the bottom of a glass bowl.
2. Scatter over the berries, pressing them down a little so the juices soak in.
3. Pour over the custard and chill for at least an hour.
4. Whip the cream to soft peaks and spread over the top just before serving.