Did I say trifle? Who knew I was going to post a recipe?
You American folk just have to try this. It seems you don't have custard over there, well, vanilla pudding might be a good sub, or you could simply make custard by heating some milk, then mixing a little cold milk with cornflour, sugar, vanilla flavour, and mixing in with boiled milk, then returning to the heat. It will gradually thicken. About 2-3 TBS of cornflour to every pint.
I have err, rather a lot of custard, erm 15 kilos at least, and it is the stuff you miz with milk, too! Slight mistake, as I thought I was ordering instant.
First, the day before, you need to bake the sponge, and when cooled, put in the fridge for the next day.
Just mix 2 eggs, with 100g caster, very fine sugar, till you can see the eggs turning white, then add 25g cornflour,1 teaspoon baking powder, and 45 g plain flour. Bake in a cake pan for about 30 mins, or until a skewer comes out clean.
The day after, just break up the cake you made, and add some fresh, or tinned fruit, some jelly, or a layer of jam, then add some fresh cooled custard. (could use ready made) Add onto that a layer of whipped cream, and some flaked almonds. Chill!
This can serve 12 easily, depending obviously on how much you make. I use 1 cake base, some jelly, 4 pints of custard, and 300ml whipped cream, and that serves 12!