Tipsy Trifle


redients to serve 6

  • 150g stale sponge or Madeira cake
  • 150ml brandy mixed with sweet sherry or Madeira, in whatever proportions you prefer. If this mixture is too strong, mix the sherry or brandy with the juices from the fruit.
  • 425g tin peaches, apricots or cherries, drained
  • 1 x 525g pack of soya Vanilla Dessert or soya custard
  • 100ml soya cream
  • 1 egg white
  • 1tsp vanilla essence
  • 10g flaked almonds, toasted to decorate
  1. Break up the sponge cake in the bottom of a glass or china bowl and pour over the brandy mixture.
  2. Cover the cake with the drained fruits, cut in half if they are too big. Spoon the vanilla custard/dessert over the fruit.
  3. Beat the soya cream with a whisk for a couple of minutes. In a separate bowl, whisk the egg white with the sugar until fairly stiff. Add the vanilla essence and fold in the cream.
  4. Spoon the mixture over the custard. Sprinkle with the almonds over the top, cover with Clingfilm and refrigerate until needed.