Fruit Trifle


  • 1 Pound cake
  • 3/4 c Strawberry jam
  • 1 cn Pitted apricots (1 lb,14 oz) – drained and pureed
  • 11 oz Mandarin oranges – drained
  • 1/2 c Marsala or cream sherry
  • 2 c Vanilla custard
  • 1 c Heavy cream
  • 1/4 c Superfine sugar


  1. Split cake into thin layers, spread with jam and half the apricot puree, and sandwich back together.
  2. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake.
  3. Pour Marsala over top, spread with remaining apricot puree and cover with custard.
  4. Cover and chill 2 hours.
  5. Whip cream with sugar until stiff.
  6. Frost on top of trifle and decorate with candied fruits, if desired.

This recipie should yield about 10 servings.

[Editor] This is a recipe Ariesna found online someplace and wants to try making sometime.

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