Cooking time: 1 hour
Place the sponge fingers on the bottom of a decorative bowl and sprinkel generously with sherry, don't be shy!
Put the chopped fruit on top of the sponge layer. Make the jelly separately according to the instructions given, pour the jelly mixture into the trifle bowl, on top of the fruit and the sponge, then leave to set.
Pour the custard on top of the set jelly to make another layer of the Trifle. Chill until the custard is set. Top with whipped cream and decorate as you like.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.
