Trifle 

Trifle
1 pound cake cubed (you can use madeleines, white cake)
6 cups frozen berries defrosted (2 packages)
2 x the recipe on the can of Birds English Cream (or you can make your own custard)
1 oz or so of brandy or Grand Marnier
300 ml or so whipping cream
¼ icing sugar (to taste)
Fresh berries to garnish
Prepare the Bird’s English Cream as per package instructions. Once the cream has thickened, place it into a glass bowl and top it off with a piece of plastic wrap to prevent a skin from forming. Allow to cool completely in the fridge. Once the cream has cooled, cut the pound cake into cubes. Place half the pound cake into the bottom of a glass bowl. Brush the brandy on the cake. Top with half the defrosted berries. Pour half of the English Cream on top of the berries. Repeat the layering. Whip the cream to soft peaks, add the powdered sugar to taste. Continue whipping until the cream is stiff. Be careful not to over beat the cream or else you will get butter! Finish off the trifle with the whipped cream (if you feel like getting fancy schmancy you can pipe the cream on top). Garnish with fresh berries. Chill the trifle for at least an hour in the fridge. Enjoy!
*This is the basic recipe. You can get as creative as you like with the fruit and the cake that you use. In a pinch you can use vanilla pudding in place of the custard but…meh not so much. It’s best to use a neural flavoured cake so it’s not over powering. Bananas can be problematic because they can turn brown and look unappealing.