(cream - coz mascarpone is mega 'spensive) sponge or trifle biscuits (Coles only had sponge) booze or no booze (well duh)... it really is completely up to the trifle builder, but here's my attempt of making happy flavour combo's in a big wet mushy bowl of joy without breaking the bank or taking forever. One thing we can all agree on when it comes to trifle: Do it in a glass bowl!
* 1 packet of portwine/raspberry jelly (and hot water to make it)
* plain two layered sponge cake
* 1 jar lemonbutter/curd
* 1/2 cup of brandy
* 2 boxes of mixed frozen berrys
* 1/2 cup castor sugar
* 1litre of thick custard
* 600mls of thickened cream
The night before you want your trifle make up the jelly according to the packet instructions.
On the day: Spread the lemon butter thickly between your two layers of sponge, I used almost the entire jar. Cut the sponge into smallish rectangles and squish it into the base of your large glass bowl. Squash it in quite firmly so that the top is an even flat layer. Pour the brandy gently over the top of the whole thing and set aside to soak in.
Meanwhile use a fork to break up your jelly into chunks. Just whisk it through. Add the jelly and other half of the berrys to the cooked berrys mixture, stir roughly then distribute evenly over your sponge base. The juices will slowly run into the sponge and be gorgeous!