Ingredients
Scale
- 1 sponge cake or ladyfingers
- 1 package of vanilla instant pudding
- 1 cup of sliced bananas
- 1 cup of fresh strawberries, sliced
- 1 cup of raspberry jam or jelly
- 1 cup of whipped cream
- 1/2 cup of chopped walnuts
- 1 cup of sweet sherry or dessert wine (optional)
- Additional fresh berries or chocolate shavings for garnish
Instructions
- Slice the sponge cake or ladyfingers into thin pieces and layer at the bottom of a large trifle dish.
- Spread raspberry jam over the cake slices, then add slices of bananas and strawberries for a vibrant fruit layer.
- Prepare the vanilla pudding according to package instructions and pour half over the fruit layer, smoothing out to create an even layer.
- If using, drizzle sweet sherry or dessert wine over the pudding for added flavor.
- Repeat layering with remaining cake, jam, fruit, and pudding until the dish is filled, finishing with whipped cream on top.
- Garnish with chopped walnuts, berries, or chocolate shavings. Cover and refrigerate for at least 4 hours or overnight.
Notes
- Can be prepared 1 day in advance for enhanced flavors.
- Optional to add sherry; omit if serving non-alcoholic.
- Use canned fruit if fresh is unavailable; drain excess syrup.
- Avoid over-soaking to prevent sogginess; refrigerate promptly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
