4 trifle sponges
300 g/11 oz/1 medium can of strawberries
30 ml/2 tbsp sherry
425 g/15 oz/1 large can of custard
170 g/6 oz/1 small can of cream
Toasted flaked (slivered) almonds, to decorate
Crumble the sponges into the base of a
glass serving dish. Empty the can of strawberries over and gently mash
into the sponges. Sprinkle the sherry over. Spoon the custard over.
Gently spread the cream over. Sprinkle with toasted almonds and chill
until ready to serve.