Trifle

Trifle (sopa inglesa)
Literally translated this means English soup. This dessert, however, is anything but a soup. Similar to the English trifle, but richer and creamier, it is ideal for special occasions.

• 1 sponge cake
• 0.25 pt / 125 ml / 0.5 cup sherry
• 0.5 pt / 250 ml / 1 cup whipping cream
• 12 oz/ 375 g strawberries, fresh or tinned
• a few crystallized fruits
• a little sugar

Split the sponge cake in half. Cut one half into medium-size pieces and arrange on the base of a large trifle dish. Pour half the sherry over them and leave to stand for one hour. Cut the other half of the sponge into pieces and leave to stand in the rest of the sherry. Hull and wash fresh strawberries and sprinkle with a little sugar. Strain tinned strawberries, if used. Whip the cream until firm. Arrange the
strawberries on top of the sponge in the dish and cover with half the cream. Carefully place the rest of the sherry-soaked sponge on top of the cream. Arrange the remaining strawberries on top of this
and cover with the rest of the cream. Chill in the refrigerator for a couple of hours. just before serving, decorate with a few crystallized fruits.

Trifle (image by brenneman)