Norfolk Punch Trifle
A Non-alcoholic version of the classic english trifle featuring Norfolk Punch.
6-7 Trifle sponge cakes
Strawberry or Raspberry Jam
6-8 tablespoons Norfolk Punch
100g ratafias or macaroons
450 ml custard (preferably home made or made with custard powder)
300 ml double cream
- Split sponge cakes in halves and spread with jam, Cut in pieces and place in the bottom of a deep glass dish.
- Pour the Norfolk Punch over the sponge and allow to soak for 30 minutes.
- Break up ratafias roughly and scatter over the sponge cakes.
- Pour cold custard over the ratafias.
- Whip the cream and spread over the custard.
Decorate as desired, eg, toasted flaked almonds, cherries, fruit, etc.