Fruity Trifle Delight

Ingredients

• 300g Madeira or sponge cake, halved and cut into thick slices
• 300g fresh or frozen strawberries
• 1 pack of strawberry jelly
• 250ml Barefoot Pink Moscato
• 500ml ready-made, thick custard
• 500ml double or whipping cream, softly whipped

Directions

1. Make in 1 large dish or individual glasses.
2. Line the bottom of dish or glasses.
3. Pour over the Barefoot Pink Moscato.
4. Make the jelly and add to dish/glasses. Leave in fridge to set.
5. Top with sliced strawberries.
6. Spoon over thick layer of custard.
7. Finish with a thick layer of whipped cream.
8. Decorate with strawberry slices and the almonds