Strawberry and banana trifle

Strawberry and banana trifleAustralian Women's Weekly



1.Scatter sliced strawberries and bananas over base of a 1.5-litre glass bowl.
2.Cut each sponge finger biscuit in half. Pour marsala into a medium bowl and dip each biscuit half briefly into the liquid until thoroughly soaked. Arrange halves over strawberries and bananas and drizzle with any remaining marsala.
3.Turn on the grill. Scatter almonds on baking tray and toast them under hot grill for 2 minutes or until lightly golden. Let cool, then store in airtight container until trifle is to be served.
4.Gently spoon custard over soaked biscuits. Spread evenly, smoothing the top. In a separate bowl, whisk thickened cream until stiff. Spoon onto custard and spread evenly. Cover and refrigerate for at least 1 hour (or even overnight). Just before serving, scatter top of trifle with toasted almonds.

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