Tipsy trifle cake

Wendy Barrie: Food writer

Ingredients: serves 4

100 g sponge cake (plain, chocolate or fruit cake)
2 tbsp berry jam
150 g seasonal berries (canned fruit in juice (not heavy syrup) mixed fruit e.g pear and raspberry or strawberries and blueberries or banana and tinned peach)
300 ml half fat creme fraiche (or whipped cream or fromage frais for lower fat content)
30 ml sherry
50 g cake crumbs (can be more of the same or a contrasting cake)

Method:

Slice the sponge and spread with jam. Place the nuggets of "jammy" sponge on the base of the dish and drizzle with liqueur or sherry.
Add fruit to bowl and arrange over sponge. Reserve a little for decoration. Add any fruit juices to bowl too.
Spread over 'cream' and sprinkle evenly with the crumbs. Top with a garnish of fruit.

Recipe tips:

Depending on availability, you can match the jam, fruit and liqueur. But a mix is also delicious.